====== Raspberry Mousse ======

===== Ingredients =====

==== Raspberries ====

  * leaf gelatin: 4 sheets / 10 grams (silver)
  * [[raspberry_puree|Raspberry Puree]]

==== Italian Meringue ====

  * Sugar 160 g
  * water 30 ml
  * Egg Whites 3 large eggs

==== Finish ====

  * Heavy Cream 300 g

===== Procedure =====

==== Raspberries ====
  - Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.
  - Put 4-5 tablespoons of strawberry puree in a small bowl and heat it gently in the microwave until lukewarm. 
  - Drain and squeeze well the gelatin and dissolve it into the lukewarm puree. 
  - Add the mixture to the remaining puree.

==== Italian Meringue ====
  - Start making the sugar syrup. 
  - Put sugar and water in a saucepan bring to a boil without stiring.
  - Let the syrup boil until it reaches 230°F. 
  - Start whipping the egg whites slowly and when the syrup reaches 250°F
  - Pour the hot syrup down the side of the bowl into the egg whites slowly while slowly mixing the whites.
  - Increase the speed to high and continue to mix until cooled down to room temperature.
  - Set aside.

==== Finish ====

  - Whip the heavy cream until it holds medium-firm peaks.
  - Fold a tablespoon at a time the puree into the Italian meringue.
  - Then fold the whipped cream into the meringue.
  - Pour the mousse into 6 or 8 glasses, cover with clingfilm and chill for at least 4 hours.