Raspberry mousse with its coulis

Halfway between the bavaroise traditional and a light red fruit foam, this raspberry mousse with its coulis is a cold dessert that will make you a hit. Served in little glasses, it’s so showy that it belongs in the display of the finest pastry shops. And its intense raspberry flavor, with the delicate texture that characterizes crème bavaroise, is a guarantee of success, even with the most demanding palates.

I find this dessert very elegant and colorful, ideal for welcoming spring. You’ll see how the mousse is very soft and delicate, as if each spoonful melted in your mouth. The coulis is the perfect complement, as its texture contrasts wonderfully with that of the bavarian cream, and it also creates a beautiful, warm color effect.

I recommend reading the recipe for this raspberry mousse with its coulis. You’ll see that, although it may seem a bit laborious, it’s a very simple homemade dessert to prepare,  that guarantees a spectacular, professional result!

Ingredients

For the bavarian cream

• 150 g whipping cream (minimum 35% fat)
• 65 g powdered sugar
• 50 g egg white
• 4 g gelatin (2 sheets)

For the sweetened raspberry coulis

• 125 g raspberries
• 50 g sugar
• 50 ml water

For the natural raspberry coulis

• 170 g raspberries

To decorate

• 12 raspberries

Preparation

Preparation of the natural raspberry coulis

1. Wash the raspberries, drain them well and place them in a saucepan.
2. Let them cook over low heat, stirring frequently so they soften.
3. When you see they’re like a compote not excessively thick, turn off the heat and purée the raspberries.
4. Strain the purée with a fine-mesh sieve. Reserve in a bowl.

Preparation of the sweetened raspberry coulis

1. Wash and drain the raspberries, and place them in a stainless steel bowl.
2. Put the water and sugar in a saucepan; bring to a boil over medium heat to make a light syrup.
3. Let it boil gently for about 20–30 seconds. Immediately add this syrup to the raspberries and purée until you obtain a smooth purée.
4. Strain the mixture with a fine-mesh sieve and set aside.
   

Preparation of the bavarian cream

1. Put the cream in a bowl and beat at medium speed with a whisk until you see it start to thicken.
2. Increase the speed a little and continue beating until the cream reaches chantilly. Chill the cream in the fridge.
3. Now make the Swiss meringue. To do this, beat the egg whites with the powdered sugar in a bowl over a bain-marie until they reach 50º C.
4. When they reach 50º C, remove the bowl from the heat and continue beating until the temperature drops and they cool completely.
5. Soak the sheets of gelatin in very cold water.
6. Heat one-third of the natural raspberry coulis and, when the gelatin is hydrated, squeeze it well and add it to the warmed coulis. Stir to fully incorporate and add the remaining natural coulis, stirring well so everything mixes.
7. To make the bavarian cream you must add the meringue and the whipped cream to the natural coulis, but do it gradually, in three parts. Start by folding the meringue into the coulis in three additions, gently stirring each time until incorporated.
8. Once you have incorporated the meringue into the coulis, it’s time to fold in the cream, also in 3 additions and with gentle movements.
9. Put the cream into a piping bag and distribute it into small glasses or cups, filling them about 2/3 full. Cover the glasses with cling film and let them chill in the fridge for at least one hour (you can make them a day in advance, or even up to 2 days before serving).

Assembly and presentation of the raspberry mousse with its coulis

1. When you’re ready to serve the mousse, pour the sweetened coulis over it to form a layer on top. You can do this with a piping bag or using the De Buyer stainless dosing funnel.
2. Place a fresh raspberry on each little glass to decorate, before bringing this delicious dessert to the table.