Berry mousse icecream
Aug. 21st, 2023 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaI saw a recipe online for raspberry mousse that looked interesting. However, as with nearly all recipes, I thought it called for way more sugar than needed, so I thought about simply reducing the sugar.
Then I noticed that it called for less mascarpone than a single package, but more than half. And, of course our 3 dl package of cream is not equal to the 1 cup the recipe called for, so my adaptations soon took a much larger turn than first planned.
The original recipe said to cook the berries, strain out the seeds, and mix 1 cup of it with gelatine for the mousse, saving the rest for garnish.
However, the amount of berries given meant I wound up with 3 cups berry sauce, and didn't want the bother of saving that much for later, and decided I would put it all in. (note: the original was all raspberry, but didn't have the amount of raspberries in the freezer, so I used just over half raspberry, the rest frozen strawberry.)
Of course, while I used more dairy than the inspiration recipe called for, it wasn't three times as much, which means that the dairy structure can't support that much berry juice, even though I doubled the amount of gelatine I added to the berries, which is why I opted to make it into ice cream:
Berry mousse ice cream
680 g raspberries & strawberries
1 T sugar
1 T lemon juice
Bring to a boil, remove from heat, use an immersion blender to remove the lumps of fruit, and strain out the seeds (this made 3 cups sauce, plus 1/3 cup seeds, that can be saved to eat with muesli later, where I won't notice the crunch over the nuts and stuff)
~5 t gelatine, softened, and then microwaved just long enough to liquify
Mix the now liquid gelatine with the berry puree
250 g mascarpone
1 T sugar
3 dl cream
Whip mascarpone and sugar together in chilled bowl, add half the cream and whip till liquid, add the rest of the cream and whip to soft peaks.
Add berry/gelatine to the dairy and blend well
Pour into ice cream maker and freeze
transfer it to silicone muffin cups and put them into the freezer
This is enough to fill 16 muffin cups, plus leave a serving or three to enjoy straight out of the bottom of the ice cream maker (pro tip: set the ice cream mixer blade on a plate when you take it out of the ice cream, and put it aside in the freezer while you dish the ice cream into the muffin cups. After they are in the freezer, enjoy licking clean the blade and eating the ice cream that stuck to the bottom of the mixer, and save the rest for your future self to enjoy)
The recipe that inspired this:
https://savorthebest.com/raspberry-mousse-cake-filling-and-dessert/
Then I noticed that it called for less mascarpone than a single package, but more than half. And, of course our 3 dl package of cream is not equal to the 1 cup the recipe called for, so my adaptations soon took a much larger turn than first planned.
The original recipe said to cook the berries, strain out the seeds, and mix 1 cup of it with gelatine for the mousse, saving the rest for garnish.
However, the amount of berries given meant I wound up with 3 cups berry sauce, and didn't want the bother of saving that much for later, and decided I would put it all in. (note: the original was all raspberry, but didn't have the amount of raspberries in the freezer, so I used just over half raspberry, the rest frozen strawberry.)
Of course, while I used more dairy than the inspiration recipe called for, it wasn't three times as much, which means that the dairy structure can't support that much berry juice, even though I doubled the amount of gelatine I added to the berries, which is why I opted to make it into ice cream:
Berry mousse ice cream
680 g raspberries & strawberries
1 T sugar
1 T lemon juice
Bring to a boil, remove from heat, use an immersion blender to remove the lumps of fruit, and strain out the seeds (this made 3 cups sauce, plus 1/3 cup seeds, that can be saved to eat with muesli later, where I won't notice the crunch over the nuts and stuff)
~5 t gelatine, softened, and then microwaved just long enough to liquify
Mix the now liquid gelatine with the berry puree
250 g mascarpone
1 T sugar
3 dl cream
Whip mascarpone and sugar together in chilled bowl, add half the cream and whip till liquid, add the rest of the cream and whip to soft peaks.
Add berry/gelatine to the dairy and blend well
Pour into ice cream maker and freeze
transfer it to silicone muffin cups and put them into the freezer
This is enough to fill 16 muffin cups, plus leave a serving or three to enjoy straight out of the bottom of the ice cream maker (pro tip: set the ice cream mixer blade on a plate when you take it out of the ice cream, and put it aside in the freezer while you dish the ice cream into the muffin cups. After they are in the freezer, enjoy licking clean the blade and eating the ice cream that stuck to the bottom of the mixer, and save the rest for your future self to enjoy)
The recipe that inspired this:
https://savorthebest.com/raspberry-mousse-cake-filling-and-dessert/