▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat the raspberry puree.
2
Stir in the bloomed gelatin, then transfer the puree to a large bowl to cool.
3
Meanwhile (or in advance), prepare the Italian meringue: cook the sugar syrup to 120°C, checking the temperature with a candy thermometer rather than your fingers.
4
Slowly pour the hot syrup into just-foamy egg whites, then whip on full speed for about 10 minutes until you have a beautiful meringue. Set it aside in the fridge.
5
Fold the whipped cream into the Italian meringue, then quickly whisk this mixture into the tempered fruit puree, finishing with a large rubber spatula to fully combine.
6
Your fruit mousse is now ready to layer into cakes or dessert cups. Before serving, let it rest in the refrigerator for 24 hours to set.
PrimedTableBETA
