Raspberry Mousse with Chambord Ganache
For the mousse:
3 ounces milk
2 egg yolks
1 tablespoon sugar
1 teaspoon gelatin liquified in 1 tablespoon water
4 ounces raspberries(can use frozen berries)
10 ounces heavy whipping cream
For Chambord ganache:
4 ounces heavy cream
4 ounces bittersweet chocolate, chopped
1 ounce Chambord
For the mousse: Defrost raspberries if frozen, puree in blender, strain.
Whip cream to medium peaks. Whisk together eggs and sugar. In saucepan, bring milk to boil, lower heat. A bit at a time so as not to scramble the eggs, stir in sugared eggs into hot milk. Simmer until mixture coats back of wooden spoon. Remove from heat, add gelatin, stir until it dissolves, add raspberry puree. Fold raspberry mixture into whipped cream. Fill 6 molds or ramekins, refrigerate.
For the Chambord ganache: Put chocolate in medium bowl. In saucepan, bring cream to boil, remove from heat, pour over chocolate. Let sit to melt for 1-2 minutes, whisk mixture thoroughly. Stir in Chambord.
With kitchen-size blowtorch, heat outside of ramekins or molds to make mousse slip out easily onto cookie cooling rack. Spoon ganache over each serving until it runs over sides. Chill slightly, transfer to serving plates. Garnish with fresh raspberries or mint leaves, if desired.
Source: Ann Ragsdale-Perricone, Culinary School of the Rockies
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