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Aug 10, 2010 08:29 AM

raspberry mousse without gelatin...

I'm in the uk before you suggest any crazy american subs!!!

Stupidly suggested this as an option for a wedding I am doing desserts for. Just found out today that I can't use gelatin

Anyone got any fail-proof recipes using agar-agar? I've never used it before...

Or else a gelatin free recipe?

For some reason I thought it would be fine to do the mousse only adding whites to the cream and fruit, but I guess the gelatin is needed to stabilie the egg whites....

I need to be able to drop off the chilled puds in the morning and then leave them chilled until they are served later in the evening. Help me pull this off! it's for saturday....

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  1. I love this lemon mascarpone mousse topped w/ raspberries. I'd leave them over ice for the day, in a cooler if possible. You don't need gelatin to stabilize the egg whites.

    Mascarpone mousse au citron with lace cookie garnish

    16 oz. Mascarpone cheese
    2/3 cup sugar + 1/4 cup sugar for the egg whites
    3 lemons
    zest of 1 lime
    5 eggs, separated

    1. Beat the egg yolks with the sugar until they are very pale.
    2. Beat in the mascarpone cheese, the lemon juice and the lime zest until very well combined.
    3. In a clean bowl, with clean beaters, whip the egg whites with a pinch of salt until soft peaks form.
    4. add the 1/4 cup of sugar into the whites and continue beating until stiff peaks form.
    5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
    6. Divide among 6 ramequins or other decorative bowls and refrigerate at least 3 hours or overnight.

    5 Replies
    1. re: chowser

      hey thanks for posting this chowser. She has specified berry mousse - do you think this would remain stable with the addition of a sweetened berry puree? I have been thinking that a mascarpone mousse might be the answer but it's more expensive.... still I only need 30 portions so that should be ok.

      1. re: kookiegoddess

        If you replace the liquid from the lemon from the puree, it'll be fine. It's a pretty stiff mousse so you could add a little more puree than that--it might be more runny. I think it would be very good. Or, you could layer the puree w/ the mousse and keep the lemon taste. I think that would be a nice combination.

        1. re: chowser

          Thanks very much for this recipe. I just kept adding the blackberry puree till it tasted right and the mousses were a great success in the end. Even I liked it and I don't like blackberries! FYI - that's a whole lotta mousse for 6 people! I don't know what the capacity is of your ramekins but I got 24 half portions from yr recipe! I now have a nice stash of mascarpone and am scanning the diary for dates for a dinner party so I can make a big tiramisu.... THanks again for the recipe, I will add it to my keeper file and will no doubt return to it next summer.

          1. re: kookiegoddess

            It does make a lot. I use champagne glasses and make at least a dozen, usually more (I don't count, just keep filling). I'll have to try it w/ the fruit puree next time. I'll bet it would be really pretty, too.

            1. re: chowser

              yes mine was a lovely deep purple colour. It did separate slightly but this did not affect the taste.

    2. You could use a more classic mousse recipe with egg yolks. The yolks will do the thickening.

      1/2 cup raspberry puree or juice
      1 cup sugar
      4 egg yolks
      1 egg
      6 tablespoons butter
      3/4 cup heavy cream, whipped

      Combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a sieve into a bowl set over ice and stir until thickened. Fold in the whipped cream, wrap with plastic wrap and chill.