Ingredients
Equipment
Method
- Bloom the gelatin: Sprinkle the gelatin powder over the 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften.
- Prepare the raspberry puree: Combine the 1/2 cup of fresh raspberries and 1 tablespoon of powdered sugar in a small saucepan. Heat gently until the raspberries break down, about 3 minutes. Press the mixture through a fine-mesh sieve to remove seeds. Set aside to cool slightly.
- Make the sabayon base: In a heatproof bowl set over simmering water (a double boiler), whisk the egg yolks and 1/4 cup of granulated sugar until pale and thick. Remove from heat. Whisk in the bloomed gelatin until fully dissolved.
- Add the champagne: Slowly whisk the 1/2 cup of champagne into the yolk mixture. Stir in the cooled raspberry puree. Let this mixture cool until it is just barely warm to the touch.
- Whip the cream: In a separate, chilled bowl, whip the cold heavy cream until medium peaks form.
- Fold together: Gently fold one-third of the whipped cream into the champagne-raspberry base to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
- Chill: Divide the mousse evenly among 6 serving glasses. Refrigerate for at least 3 hours, or until firm.
- Serve: Garnish each mousse with a few fresh raspberries before serving.
Nutrition
Notes
For a richer flavor, you can gently heat the champagne slightly before adding it to the yolk mixture, but do not let it boil.