Saturday, July 20, 2013

raspberry mousse can solve your problems

I got a little freaked out when my friends started getting engaged. How can they be so sure about such a serious decision?, I would think. They're so much more mature than I am. I still wear my pajamas in public sometimes. I still think snorting is hilarious. I stopped freaking out about it for a while. But then they started getting married and having babies and buying furniture from places other than IKEA.

And then two of my friends became homeowners. Homeowners. As in, they own a home. 

No one ever told me that these are things that I'm supposed to be thinking about and planning for. Can you guys, like, slow down for a second so I can take notes? This is a little overwhelming.

So let's talk about what I do know. Let's talk about dessert. Specifically, let's talk about the curative powers of raspberry mousse.

eat your feelings with me!
My favorite dessert on the planet is raspberry mousse. It's definitely a close call, though. Because I also really love chocolate mousse. And nutella oatmeal cookies. And truffles. And every flavor of pie.


Raspberry mousse is the clear winner because it reminds me of eating something healthy, so I don't feel guilty when I eat it (...for breakfast). No, but seriously - raspberries are loaded with Vitamin C and antioxidants. So when all of your friends start buying homes and minivans together, you can tell yourself well at least I'm eating antioxidants. I've got that going for me.

makes 10-12 servings

1 tablespoon unflavored gelatin
2 tablespoon cold water
1 orange, zested and juiced
2 egg yolks
1/2 cup sugar
2 cups heavy cream
2 pints fresh raspberries
Optional: 1 tablespoon Cointreau

In a saucepan, soak the gelatin in 2 tablespoons of cold water for 5 minutes. 

Toss the orange juice, zest, and berries into the saucepan. Bring mixture to just a boil, stirring slowly.  Cool to room temperature. If you want your mousse super smooth, strain it now to get rid of the berry seeds. If you want a hearty, texture-y mousse like mine, skip the straining.

While your deliciously smelling berry mixture is cooling, beat the egg yolks and sugar in a separate bowl until mixture is a pale yellow. Add the Cointreau here, if you're into boozy mousse. Add egg yolk mixture to a double boiler (or, if you're like me, a small bowl inside of a strainer placed on top of a saucepan) over simmering water, and stir until slightly thickened and hot to the touch. Cool this to room temperature also.

Once both of your mixtures have cooled to room temperature, add the egg yolk mixture to the raspberry mixture and stir until well blended.

Whip heavy cream to soft peaks and fold gently into the berry mixture. Gently fold. Be gentle. I'm serious. Also, don't freak out (like I did) about the liquidy-ness of the mixture. The gelatin will work its magic on that.

Put the mixture in the fridge, and chill for at least two hours, or overnight. Garnish with mint or orange peels or just eat it strait from the bowl, like I do. High five.


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