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Frozen Raspberry Mousse

Ready in 38 minutes
Prep 30 minutes
Cook 8 minutes
16
SERVINGS
METRIC
IMPERIAL

Crust

  • 375 ml Oreo baking crumbs or graham crackers
  • 50 ml melted butter

Filling

  • 1 400 g package frozen unsweetened raspberries, thawed
  • 4 eggs, separated
  • 175 ml granulated sugar, divided
  • 15 ml grated lemon rind
  • 50 ml fresh lemon juice
  • pinch of salt
  • pinch of cream of tartar
  • 125 ml whipping cream (35%)
Make this ahead, store it in the freezer and pull out to serve at the last minute. If desired, garnish with fresh raspberries and a dollop of whipped cream.

Instructions

Lightly butter the base of a 9-inch (2.5 L) springform pan; set aside. In medium bowl, combine Oreo crumbs and butter until moistened. Press evenly and firmly in bottom of pan. Place in freezer.

In food processor, purée raspberries until smooth. Place purée in a fine-mesh sieve and press firmly to push raspberries through. Reserve purée; discard seeds.

In heatproof bowl, whisk together egg yolks, ½ cup (125 mL) sugar, lemon rind and lemon juice. Place over simmering water and cook, whisking constantly, until translucent and thick enough to coat the back of a spoon, about 5 to 8 minutes. Remove from heat. Whisk raspberry purée into egg mixture, cover loosely and refrigerate until cold, about 30 minutes.

In a clean medium bowl, using an electric mixer, beat egg whites, salt and cream of tartar until foamy; beat in remaining ¼ cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Gently fold egg whites into raspberry mixture.

In a separate bowl, using electric mixer, whip cream until firm peaks form. Fold into raspberry mixture. Spread filling over crust. Cover with foil and freeze for at least 8 hours or overnight.

Thirty minutes before serving, remove springform ring and place mousse on large plate. Place in refrigerator to soften before cutting into wedges.

Nutritional Facts
  • Amount Per Serving
    221 Calories
  • Fat
    12 g
  • Sodium
    131 mg
  • Carbohydrates
    27 g
  • Fibre
    2 g
  • Protein
    3 g

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