Raspberry Mousse Pie

Name: Raspberry Mousse Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 113 grams granulated sugar; 567 grams 1/2 cups cold heavy cream, divided; 2 teaspoons powdered, unflavored gelatin; 340 grams frozen raspberries, thawed; 28 grams confectioners sugar

You can never have too many dessert recipes, so give Raspberry Mousse Pie a try. One portion of this dish contains about 2g of protein, 27g of fat, and a total of 341 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have raspberries, heavy cream, powdered, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn pie, and bake until the bottom crust turns golden brown, about 10 minutes more.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

In a large bowl, whisk the heavy cream with the confectioner's sugar until soft peaks form.

Ingredients you will need

Heavy Cream

Sugar

Equipment you will use

Whisk

Bowl

Transfer to refrigerator until ready to use.

Place 1/4 cup cold water in a small small container and sprinkle with gelatin. Set aside.

Ingredients you will need

Gelatin

Water

In a medium saucepan, combine the granulated sugar and thawed berries and bring to a simmer over low heat, stirring occasionally to break up the solid pieces. Allow the berries to simmer until the completely broken up and some of the water has evaporated, thickening the mixture, about 20 minutes.

Ingredients you will need

Granulated Sugar

Berries

Water

Equipment you will use

Sauce Pan

Remove from heat and immediately whisk in the bloomed gelatin.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Whisk for one minute, to ensure that the gelatin is completely dissolved.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Set up a large bowl filled two thirds of the way to the top with ice and water and set aside.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Place the saucepan with berry mixture into the prepared bowl of ice and water and allow it to chill. Stir it regularly to keep the gelatin from setting up until the raspberry mixture feels cold to the touch, about 5 minutes.

Ingredients you will need

Raspberries

Gelatin

Berries

Water

Ice

Equipment you will use

Sauce Pan

Bowl

Transfer the raspberry mixture to a large bowl. Stir in about 1/4 of the chilled whipped cream, to lighten the raspberry mixture, then use a big rubber spatula to fold in half of the remaining whipped cream. Fold gently until the color is consistent, taking care not to deflate the mousse. Return the rest of the cream to the fridge to be used as topping.

Ingredients you will need

Whipped Cream

Raspberries

Cream

Equipment you will use

Spatula

Bowl

Pour the mousse into the cooled pie shell and chill in the fridge for at least 3 hours before serving.

Ingredients you will need

Pie Crust

When ready to serve re-whip the remaining cream just enough to bring it back to soft peaks. Using a piping bag fitted with a large star tip pipe the cream onto the top of the pie.

Ingredients you will need

Cream

Serve immediately, and refrigerate leftovers.