Raspberry Mousse

Directions

1. 1
   In a medium heavy-bottomed pot, bring raspberries and 2 tablespoons superfine sugar to a boil. Reduce heat to low; simmer 5 minutes, then strain through a sieve, pressing to remove seeds. Set aside.
2. 2
   Make the sugar syrup: In a separate pan, simmer water and remaining sugar and cook until a candy thermometer reads 242° to 248°F.
3. 3
   When the sugar syrup reaches 230°F, start to prepare your egg whites. Whisk the egg whites with a pinch of salt in a stand mixer until stiff peaks form.
4. 4
   Combine sugar syrup and eggs to make an Italian meringue: Once the sugar syrup reaches 242° to 248°F, slowly pour it into the beaten egg whites in a steady stream, while continually whisking in the electric mixer. Keep whisking until the mixture cools.
5. 5
   Whip cream: In a separate mixing bowl, whisk the heavy cream into soft peaks.
6. 6
   Gently fold the raspberry puree into the meringue. Once combined, gently fold in the whipped cream.
7. 7
   With a spatula, fill a mini-muffin tin or decorative candy molds with mousse. Scrape horizontally across the top to create a smooth bottom. Freeze until firm, then unmold.
8. 8
   Divide remaining mousse evenly among individual serving dishes.
9. 9
   Top each serving with a piece of frozen mousse. Serve immediately.