Raspberry Mousse

apricot and raspberry - genius. I would love to try it on belgian waffles. :D
eighteyed wrote:

owlies wrote:

Mmmm spiked mousse!
I forgot about the seeds! I guess the texture would ruin it?

Well, I wouldn't say ruin, but you would definately notice the seeds unless you strained them. However, don't let that stop you-- I still make a raspberry coulée from time to time, it's the easiest sauce in the world, take bag of frozen raspberries or boysenberries, microwave for about 20 secs (or thaw enough), toss into blender or preferably food processer until pulverized, maybe a minute, strain out the seeds, sweeten with sugar or honey, It makes this opaque RED thick sauce that is incredible on ice cream, shortcake, cheesecake, brownies, yogurt and berries, what have you. Incredibly impressive looking drizzled on top, so tasty. I made some for an apricot shortcake once, and people are still whimpering at me. I want some now.

owlies wrote:

Mmmm spiked mousse!
I forgot about the seeds! I guess the texture would ruin it?

Well, I wouldn't say ruin, but you would definately notice the seeds unless you strained them. However, don't let that stop you-- I still make a raspberry coulée from time to time, it's the easiest sauce in the world, take bag of frozen raspberries or boysenberries, microwave for about 20 secs (or thaw enough), toss into blender or preferably food processer until pulverized, maybe a minute, strain out the seeds, sweeten with sugar or honey, It makes this opaque RED thick sauce that is incredible on ice cream, shortcake, cheesecake, brownies, yogurt and berries, what have you. Incredibly impressive looking drizzled on top, so tasty. I made some for an apricot shortcake once, and people are still whimpering at me. I want some now.

Mmmm spiked mousse!
I forgot about the seeds! I guess the texture would ruin it?

eighteyed wrote:

I made a raspberry mousse once! It was very tasty, although what a pain straining out all the seeds. We spiked it with Kirsch (clear cherry brandy). Ah, nostalgia.

I made a raspberry mousse once! It was very tasty, although what a pain straining out all the seeds. We spiked it with Kirsch (clear cherry brandy). Ah, nostalgia.