Recipes, Desserts

Raspberry mousse with coulis

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Raspberry mousse with coulis

For 12 verrines

Difficulty : medium

Price : medium

Ingredients

For the bavarian cream

  • 150 g heavy cream (35%)
  • 65 g powdered sugar
  • 50 g egg white
  • 4 g gelatin (2 sheets)
  • 12 raspberries for garnish

For the sweet raspberry coulis

  • 125 g raspberries
  • 50 g sugar
  • 5 cl water

For the plain raspberry coulis

  • 170 g raspberries

Ustensils

Preparation of the plain raspberry coulis

Place the raspberries in a saucepan and let them cook down over low heat, stirring regularly, until the liquid thickens slightly. Blend, then strain through a fine sieve. Set aside.

Blend, then strain through a fine-mesh sieve.

Set aside.

Preparation of the sweet raspberry coulis

Bring the water and sugar to a boil.

Add this syrup to the raspberries and blend.

Strain the mixture through a fine-mesh sieve to remove the seeds.

Set aside.

Preparation of the bavarian cream

Whip the cream into Chantilly and chill until ready to use.

Making the Swiss meringue:
Over a double boiler, whisk the egg whites and powdered sugar to 50°C. Once this temperature is reached, remove from the heat and continue whisking until completely cooled.

Heat 1/3 of the plain raspberry coulis and dissolve the gelatin, previously soaked in cold water, into it. Mix well, then combine this with the remaining coulis.

Fold the meringue into the coulis in three additions. Then fold in the whipped cream in three additions as well.

Pipe into the verrines using a piping bag or the Tube and chill for at least one hour (they can be kept up to two days covered with plastic wrap).

Using the Kwik mini funnel, pour the sweet coulis over the bavarois. Decorate with fresh raspberries.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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