CIA Professional Recipes

Whether you’re in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America’s online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you’ll find a host of recipes to choose from.

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CIA Recipes

Raspberry Mousse - Print This Recipe

Raspberry Mousse


Makes: 88 fl oz/2.64 L

  • 1 oz/28 g gelatin
  • 10 fl oz/300 mL water
  • 14 fl oz/420 mL heavy cream
  • 24 fl oz/720 mL raspberry puree
  • 5 egg whites
  • 9 oz/255 g sugar

 

 

 

 

 

 

 

 

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Bloom the gelatin in the water.
  3. Whip the cream to medium peaks. Cover and refrigerate the whipped cream.
  4. Warm half of the fruit purée in a saucepan. Remove it from the heat. Melt the gelatin. Add the melted gelatin and stir to incorporate. Blend in the remaining purée.
  5. Combine the egg whites and sugar in a mixer bowl over a pot of simmering water and heat, stirring constantly with a wire whip, until the mixture reaches 145°F/63°C. Transfer the bowl to the mixer and whip at high speed with the whip attachment until stiff peaks form. Continue beating until the meringue has completely cooled.
  6. Cool the raspberry mixture to 70°F/21°C.
  7. Gently blend approximately N of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the reserved whipped cream.
  8. Immediately pipe or ladle the mousse into molds.

Recipe taken from: The Professional Chef