FoodBrunchCreamDessert DinnerMother's Day No-bake piesRaspberries Everyday FoodQuick Dinner
I am obsessed with Martha Stuarts, Everyday Food, magazines, they are small, have LOTS of pictures of 1. What the food is suppose to look like 2. How to actually make the food, and 3. Being the best part, everything I have made from them are delicious, and I always get tons of compliments, which if you know me, I live for compliments....
In the May issue, I found this awesome recipe for Raspberry Mouse, I love raspberries, so I decided to make it a few weeks ago, and may I say, it was heavenly!!! It was light and fluffy, melting in my mouth with every bite. It's not too rich or sugary, just a yummy lightness. It was pretty easy, also, making it even better, in my option. I think though, when I make it again, I will try using a store bought graham cracker pie crust. Then I wont have to worry about the parchment paper.
Raspberries have been on sale in my local grocery stores, making it a perfect time to make this recipe before the fall hits, and we are limited with fruit options.
Everyday Food, May 2011 - Prep Time 20 minutes
- Total Time 40 minutes plus chilling
- Yield Serves 12
Ingredients
- Nonstick cooking spray
- 7 graham crackers
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
- 5 cups fresh raspberries (about 1 1/2 pounds)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
Directions
- Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
- In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
- Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve
I hope you enjoy this delicious dessert!! let me know if you like it, I would love to hear what you think.
