Ingredients
- Fresh raspberries or raspberry puree
- Egg whites
- Granulated sugar
- Heavy cream or whipped cream (for mousse)
- Gelatin or agar-agar (for mousse or espuma)
- Optional: mascarpone, milk, or flavor infusions
- Tools: food processor, mixer, or iSi siphon with N2O cartridges (for espuma)
Instructions
- For Raspberry Mousse: Create a raspberry puree and sweeten it. Whip cream or egg whites separately. Dissolve gelatin if used. Gently fold everything together and chill until set.
- For Raspberry Spuma: Blend fresh raspberries, egg whites, and sugar in a food processor for 3–4 minutes until pale and foamy. Serve immediately.
- For Raspberry Espuma: Mix raspberry puree with cream and a stabilizer like gelatin. Strain, pour into an iSi siphon, charge with N2O, and dispense as needed for a stable foam.
Notes
Mousse is richer and more stable due to cream and gelatin. Spuma is ultra-light, best served fresh, and uses no stabilizers. Espuma requires a siphon but offers versatility in texture and flavor. Choose based on desired equipment, texture, and prep time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended / Whipped / Pressurized
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 120
- Sugar: 10g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: raspberry spuma, raspberry mousse, raspberry espuma, dessert foam, whipped dessert