Raspberries should not be washed vigorously, as their porous flesh and the hollow center will quickly absorb water, resulting in watery sauces and desserts. If using organic raspberries, you need only brush them gently to remove any debris. Use a soft brush like the ones designed for cleaning mushrooms, or a paper towel. If using regular raspberries, wash them briefly under cold running water and drain on paper towels.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).
Note: This dish contains uncooked egg whites. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume raw eggs.
- For the mousse: 1 1/4 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup orange or apple juice
- 1 large mango, peeled and pitted
- 2 egg whites
- 1/4 teaspoon fresh lemon juice
- 2 tablespoons superfine sugar
- For the raspberry coulis: 2 cups raspberries
- 1 1/2 teaspoons superfine sugar
- 1 tablespoon framboise (raspberry liqueur) or Grand Marnier
- 1/4 to 1/2 teaspoons fresh lemon juice
- Fresh mint sprigs for garnish
- 1 To make the mousse, in a small bowl, combine the gelatin with the cold water to soften. In a small saucepan over medium heat, warm the orange juice to just below the boiling point.
- 2 Remove from the heat, add the gelatin and stir until it dissolves.
- 3 Slice off 4 slivers from the mango and reserve. Cut the remaining mango flesh into cubes. Transfer to a food processor and puree until smooth. Transfer the puree to a glass measuring pitcher; you should have about 1 1/4 cups. Whisk the gelatin mixture into the puree until blended. Let cool for 10 minutes.
- 4 In a large bowl, using an electric mixer, beat the egg whites on high speed until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Using a rubber spatula, fold in the mango mixture. Divide among four 7 fluid ounces ramekins and smooth the tops. Cover and refrigerate for at least 4 hours or up to overnight.
- 5 To make the raspberry coulis, in a food processor, combine the raspberries, sugar and framboise and pulse until smooth. Pass the mixture through a medium-mesh sieve set over a bowl and stir in 1/4 teaspoon of the lemon juice. Taste and add more lemon juice, if needed. Cover and refrigerate until chilled, up to overnight.
- 6 Fill a bowl with hot water and dip the base of a ramekin in the water for about 10 seconds. Run a small knife around the inside rim, then invert the mousse onto a plate. Repeat with the remaining mousses. Spoon the coulis onto 4 dessert plates, top each with a mousse, garnish with a mango sliver and mint sprig, and serve. Serves 4.