I think I need an intervention— I love raspberries! Like really love them. They are perfect on top of waffles or pancakes, inside of cake, as a smoothie, you name it! When it comes to raspberries, I draw the line only after I’ve had a freshly prepared waffle, topped with chocolate ice cream, whipped cream and you guessed it — raspberry compote! They are just so delicate, tart and special. I am always extra excited when I get out my fork to indulge in a slice of cake with a raspberry filling. Even as I am baking a cake with raspberries , I am filled with great anticipation and I can taste raspberries in my memories.
My birthday is in just a few days so I’m thinking about what I would like to have. My favorite dessert on my birthday is, you guessed it, CAKE!!!! Unfortunately for me, I was unable to find a baker to swap birthdays with and I am too tired to make one myself so I think I’ll opt for a simpler dessert instead.
When it comes to simple desserts, it doesn’t get much better than this. This raspberry mousse is near and dear to my heart, I can serve it at just about any occasion because there is no egg yolks to tend to like traditional mousse,
Non stick pot
Whisk or mixer
2 Mixing bowls, standard size
(2) 12 ounce packages of frozen raspberries
14 ounces sweetened condensed milk
1 tablespoon cornstarch
2 tablespoons orange juice
2 cups heavy whipping cream
In your nonstick pot, combine raspberries and cornstarch until blended. Bring to a boil, stir and continue to cook for 2 more minutes or until thickened. If you’ve made any one of my compote recipes, this step will be familiar.
Transfer raspberry mixture into a bowl, wrap and refrigerate until cooled.
Once cooled, take half of the raspberry mixture and put it in a separate bowl.
Working with one of your bowls of cooled raspberries, add sweetened condensed milk and orange juice. Stir until incorporated. Fold into whipped heavy cream
Raspberry mousse can be enjoyed 2 different ways, in a cup or in a cake! If you choose to serve your mousse in a cup or bowl, layer it! First spoon your raspberry mousse into the bottom of your dish then add the reserve raspberries for variation of texture. Alternate the two until your dish is full.
If you are having the raspberry mousse as a cake filling, plan on eating the cake in the next 48 hours so the whipped cream doesn’t deflate leaving you with a soupy mess
Layer mousse inside of cake the same way you would with the cup, keep in mind— less is more. Fill your cake with buttercream as usual and pipe a dam around the edges. Add raspberry filling to cake layer inside the dam then add mousse mixture on top. Continue building your cake layers as usual
Increase the longevity of your mousse, use Coolwhip instead of heavy whipped cream