Image is for illustrative purposes only.
This is a light, fresh mousse built on a strawberry and raspberry purée with natural yogurt stirred through it. The berries give it colour and a clean, tart edge, the yogurt keeps it from tasting sweet and heavy, and the whipped cream and meringue make it soft enough to eat with a spoon while still holding a clean cut.
It is a set mousse, so it works wherever you need a filling that keeps its shape: layered in a ring between thin sponge discs, piped into glasses and chilled, or poured into a ring and glazed on top. The gelatine is enough to hold slices upright at room temperature for serving, but the mousse stays creamy rather than rubbery.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 1765
Number of Units: 1
Unit Size: 24 cm round cake ring, 60 mm high
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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125 |
4.4 ounces
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Frozen Strawberries
Frozen strawberries are ripe berries picked and frozen at their peak, so they carry full flavour and colour all year round. They break down easily when heated and are ideal for syrups, glazes and purées where the fruit will be cooked and strained anyway.
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thawed |
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B
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63 |
2.2 ounces
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Frozen Raspberries
Frozen raspberries are whole ripe raspberries snap-frozen soon after picking. They break down easily when heated and give a strong colour and a sharp, fresh berry flavour, which makes them ideal for glazes, coulis and purées where fresh fruit would be costly or out of season.
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thawed |
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C
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190 |
6.7 ounces
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Yogurt
Plain, unflavoured yogurt containing live cultures, used here as the starter that seeds the new batch. Any fresh natural yogurt with live or active cultures listed on the label will work, as long as it is not heat-treated or sweetened.
plain, natural
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cold |
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D
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70 |
3.5 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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E
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30 |
1 fluid ounce
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Fresh Lemon Juice
Fresh lemon juice is the juice squeezed from whole lemons and strained of seeds and pulp. It gives a natural sharpness and aroma that bottled juice cannot match, and roughly three medium lemons will yield the amount needed here.
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strained |
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F
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1.5 |
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Citric Acid
Citric acid is the natural acid found in lemons and other citrus fruit, sold as fine white crystals or powder. A small pinch sharpens the flavour of sugar syrups and helps stop them crystallising during storage.
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G
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29 |
1 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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H
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58 |
2 fluid_ounces
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Water
for blooming the gelatine
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cold |
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I
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105 |
3.5 Egg Whites
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Egg White
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
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room temperature |
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J
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190 |
6.7 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
caster
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K
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2.5 |
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Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.
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L
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0.5 |
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Salt
Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
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M
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900 |
3.8 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
35% fat
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cold |
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1763
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Sprinkle G (gelatine) over H (cold water) in a small bowl, stir once and leave to swell. |
Gelatine fully hydrated and firm, no dry powder left |
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2 |
Prepare |
Line the inside of a 24 cm cake ring with a strip of baking paper and sit it on a flat tray or board covered with cling film. |
Ring ready before you start folding |
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3 |
Cook |
Put A and B (strawberries and raspberries) in a saucepan with any juice from thawing and bring to a simmer. Blend smooth and, if you want a seedless mousse, pass through a sieve. |
Berries broken down and hot |
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4 |
Whisk |
Whisk D, E and F (egg yolk, lemon juice and citric acid) together in a bowl, then pour in the hot berry purée in a thin stream while whisking. |
Smooth, no lumps of cooked yolk |
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5 |
Thicken |
Return the mixture to the pan or set the bowl over a pot of simmering water and cook, stirring constantly, until it reaches 80°C (176°F). |
Thick enough to coat the back of a spoon |
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6 |
Dissolve |
Take off the heat, add the bloomed gelatine and stir until it has completely dissolved. Strain into a clean bowl. |
Clear, glossy base with no gelatine specks |
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7 |
Cool |
Cool the base to lukewarm, then stir in C (yogurt). |
Base at about body temperature — cool enough not to thin the cream, warm enough not to set |
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8 |
Warm |
Put I, J, K and L (egg white, caster sugar, cream of tartar and salt) in a bowl over simmering water and warm, stirring, until the sugar has melted. |
Mixture smooth between the fingers, about 45°C (113°F) |
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9 |
Whip |
Transfer to a mixing bowl and whip the warmed whites to a meringue. |
Semi-stiff, glossy peaks |
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10 |
Whip |
In a separate bowl, whip M (thickened cream). |
Soft peaks only — do not whip firm |
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11 |
Fold |
Fold the meringue into the berry yogurt base in two or three additions, then fold in the whipped cream. |
Even colour throughout, no streaks, still light |
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12 |
Fill |
Pour the mousse into the prepared ring (or into glasses) and level the top with a palette knife. |
Surface flat and smooth |
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13 |
Chill |
Refrigerate for at least 4 hours, or overnight, before unmoulding. Warm the outside of the ring briefly with your hands or a hot cloth and lift it away. |
Set firm all the way through, clean edges when cut |
Important Notes
This quarter batch makes about 1,758 g of mousse, enough for one 24 cm ring 60 mm high, or roughly 12 dessert glasses. The mousse must be folded and poured while the berry base is still fluid — once the gelatine begins to set, it will go lumpy. Keep the finished mousse refrigerated and use within three days; it can be frozen in the ring for later glazing and cutting, then thawed overnight in the fridge. For cutting clean slices, dip a long knife in hot water and wipe it between each cut. The costing sheet also lists red colour with no quantity; the berries give plenty of colour on their own, but a few drops can be added with the purée if you want a stronger pink.
Tools & Arrangements
Kitchen scales, small saucepan, stick blender or food processor, fine sieve, heatproof mixing bowls, whisk, thermometer, electric mixer, rubber spatula, 24 cm cake ring (or dessert glasses), flat tray or board, cling film and baking paper strip.
