Raspberry Mousse

Directions

1. 1
   1. Bloom the gelatin in the water.
2. 2
   2. Whip the cream to medium peaks. Cover and refrigerate the whipped cream.
3. 3
   3. Warm half of the fruit puree in a saucepan. Remove it from the heat. Melt the gelatin. Add the melted gelatin and stir to incorporate. Blend in the remaining puree.
4. 4
   4. 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.
5. 5
   5. Cool the raspberry mixture to 70°F/21°C.
6. 6
   6. Gently blend approximately 1/2 of the meringue into the raspberry mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the reserved whipped cream.
7. 7
   7. Immediately pipe or ladle the mousse into molds.