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Raspberry and vanilla mousse recipe

Neil Perry
Neil Perry

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Raspberry and Vanilla Mousse.
Raspberry and Vanilla Mousse.William Meppem
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Ingredients

  • 5 egg yolks

  • 200g caster sugar

  • 3 vanilla pods

  • 500ml milk

  • 3 leaves (15g) gelatine (titanium strength)

  • 600ml cream (35% butterfat)

  • 3 punnets raspberries

  • icing sugar, to dust.

Method

  1. 1. In a bowl, whisk the egg yolks and sugar together until pale and creamy. Cut the vanilla pods lengthwise and scrape the seeds into the milk. Bring to a simmer, then pour the hot milk over the egg yolk mixture, whisking all the time. Place the bowl over a large saucepan of simmering water and whisk vigorously for 8-12 minutes, until the sabayon thickens and the whisk leaves a trail as it goes through. Remove the bowl from the heat and set over a bowl of iced water.

    2. Soak gelatine in cold water. When soft, squeeze out excess water and place in the warm sabayon. Continue whisking until the gelatine is fully incorporated.

    3. In another bowl, whip the cream until firm peaks form. When the vanilla mixture is completely cold and starting to firm up, fold the cream through until completely incorporated.

    4. Choose 8 beautiful glasses and distribute half the raspberries between them, then pour the vanilla mousse mix over the raspberries to almost fill the glasses. Cover and refrigerate for at least 3 hours. To serve, scatter with remaining raspberries and dust with icing sugar.

    If you like this recipe, try Neil Perry's Steamed blue-eye with red pepper and leek coulis

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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