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Raspberry Champagne Cassis Mousse
Raspberry Champagne Cassis Mousse
Allow the mixture with the gelatin to set up just enough so that it is easy to fold into the whipped cream. By chilling it over ice, stirring occasionally and keeping an eye on it, you will be able to catch it at the right time.
- 1/4 cups cold water
- 1 tablespoon plus 2 teaspoons unflavored powdered gelatin
- 3 cups rose Champagne (or sparkling wine)
- 2 cups Crème de Cassis, such as Guyot
- 4 cups heavy cream
- 3/4 cups confectioners' sugar, sifted
- 2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
- Rinse a 12-cup ring mold with cold water and shake dry. (Use a classic Bundt style pan as it provides a low profile and a large enough center hole for the berries.)
- Pour gelatin mixture into a bowl set over ice and stir occasionally until it begins to thicken. This could take 30 minutes (the time is not important - the texture is). You are aiming for the moment when it is just starting to thicken, but is still fluid.
- Pour cold water into a small bowl. Sprinkle gelatin over water and set aside for 5 minutes to soften gelatin.
Stir together Champagne and Crème de Cassis. Remove 1 cup and set aside. Pour remaining larger portion of Champagne mixture into a medium saucepan. Scrape softened gelatin into saucepan and cook over medium heat, stirring gently, until gelatin dissolves.
- Meanwhile, in chilled bowl of a standing mixer, beat cream and confectioners' sugar on medium-high speed with wire whip, until very soft peaks form; set aside in refrigerator.
- Check gelatin mixture. When it just develops a somewhat gelatinous but still fluid texture and shows a faint shape when you drop some from a spoon, it is ready.
Fold the gelatin mixture together with the whipped cream and the reserved mixture of Champagne and Crème de Cassis. Make sure that all the components are completely combined. It can be helpful at this stage to use a large balloon whisk to make sure the mousse is smooth and very well blended.
- Scrape mousse into mold, level the surface with a small offset spatula and refrigerate at least 6 hours, or preferably overnight.
- Unmold right before serving. Rinse a large, flat serving platter with cold water; shake dry. Fill a larger bowl with warm water and submerge mold for about 5 to 10 seconds, taking care that water does not come up over the sides.
Shake the mold back and forth gently to help release surface tension. Place serving platter over open end of mold, invert, and mousse should slip out. If it does not, repeat submersion step.
Fill center with fresh berries and serve.
Amount Per Serving
The taste of this recipe is incredible, but the directions are very confusioning and resulted in a failed mousse. I would love to try it again with better directions. For instance the second paragraph isn't clear on what the gelatin mixture is, is it 1/4c. water and 1tbl spoon plus 2 teas. of the unflavored gelatin? Then the next paragraph says to pour cold water into a small bowl (how much?) and sprinkle with gelatin(how much?) The next paragraph directs you to remove 1 cup of the champagne and creme de cis, but there are no directions as to when this reserved cup is to be used. With the wonderful blend of flavors, I would very much appreciate better directions. All was not lost, we "poured" the mixture over a purchased pound cake and topped with rasberries! Now I'm thinking about freezing the rest and serving it with a drizzle of chocolate and rasberries.