Kids In The Kitchen: Raspberry Mousse



With springtime holidays on my mind, I decided that this week's Kid's in the Kitchen should be a sweet and colorful treat. Raspberry Mousse is both of those things and so delicious that you might be having your junior chefs prepare this goody all year round. Frozen raspberries are pureed and then mixed into homemade sweetened whipped cream for such a yummy treat. The mousse can be scooped into prepare graham cracker pie shells or scooped into cups for individual servings.


Ingredients for Raspberry Mousse:


1-12 ounce bag frozen raspberries, defrosted

1 package of Graham Cracker shells, optional

fresh raspberries for garnishing

*Stabilized Whipped Cream:

11/2 cups of cold heavy cream

2/3 cup confectioners sugar

1 package of powdered gelatin + 8 teaspoons of water

1/2 teaspoon vanilla

*Stabilized whipped cream doesn't weep, keeps its shape, and is perfect for adding pureed fruit.

Time-Saving Tip: Stabilized whipped cream can be made a few hours before your going to use it. Just make sure that you cover it very well with plastic wrap, so it does not dry out. The mousse can be made up to a day in advance.


Let's see what we need.


We're ready to cook.



Have your kids pour the raspberries into a blender. With your supervision, have them and whiz the berries until smooth.


Now your kids will have to do a little work and get rid of all of those pesky raspberry seeds. Help them pour the pureed fruit into a sieve, placed over a bowl or large measuring cup. Have the chefs press a spoon in the mixture around until there are only seeds left. Have the cooks throw out the seeds and keep the pureed berries.


When the chefs are ready to make the whipped cream have them pour the gelatin in a small bowl followed by the water and stir well; microwave it for about 30 seconds until all of the gelatin has dissolved. Stir it and set it aside.


Pour the cold cream into a chilled bowl. Add the confectioners' sugar and vanilla.


Here I am making the whipped cream. I share tips on the best way to add the gelatin to the cream.



When the whipped cream is ready, have the young chefs pour the pureed berries into the cream. Now they can fold the mixture into the cream until it is all one color.


Have your little chef scoop the mousse into the pie shells or cups.




They're ready! Raspberry Mousse is so delicious looking that your junior chefs will feel like celebrity ones after making this recipe. The mousse is yummy eaten right away, but it is even better when chilled.

Enjoy!


Raspberry Mousse:


  • 1-12 ounce bag frozen raspberries, defrosted

  • 1 package of Graham Cracker shells, optional

  • fresh raspberries for garnishing


  • *Stabilized Whipped Cream:

  • 11/2 cups of cold heavy cream

  • 2/3 cup confectioners sugar

  • 1 package of powdered gelatin + 8 teaspoons of water

  • 1/2 teaspoon vanilla

  • *Stabilized whipped cream doesn't weep, keeps its shape, and is perfect for adding pureed fruit.

  • Have your kids pour the raspberries into a blender. With your supervision, have them and whiz the berries until smooth.

  • Now your kids will have to do a little work and get rid of all of those pesky raspberry seeds. Help them pour the pureed fruit into a sieve, placed over a bowl or large measuring cup. Have the chefs press a spoon in the mixture around until there are only seeds left. Have the cooks throw out the seeds and keep the pureed berries.

  • When the chefs are ready to make the whipped cream have them pour the gelatin in a small bowl followed by the water and stir well; microwave it for about 30 seconds until all of the gelatin has dissolved. Stir it and set it aside.

  • Pour the cold cream into a chilled bowl. Add the confectioners' sugar and vanilla. Whip until peaks have form. Mix a scoop of whipped cream into the gelatin and stir until there are no lumps before adding the gelatin mixture to the whipped cream.

  • When the whipped cream is ready, have the young chefs pour the pureed berries into the cream. Now they can fold the mixture into the cream until it is all one color.

  • Have your little chef scoop the mousse into the pie shells or cups.

  • Time-Saving Tip: Stabilized whipped cream can be made a few hours before your going to use it. Just make sure that you cover it very well with plastic wrap, so it does not dry out. The mousse can be made up to a day in advance.

2018 Cranberry Walk