Raspberry Mousse Squares

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Raspberry Mousse Squares
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein3.04 g(3 %)
Fat16.29 g(14 %)
Carbohydrates27.87 g(19 %)
Sugar added10.48 g(42 %)
Roughage2 g(7 %)
Vitamin A167.81 mg(20,976 %)
Vitamin D0.64 μg(3 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.05 mg(4 %)
Folate15.8 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.14 μg(3 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C9.63 mg(10 %)
Potassium117.68 mg(3 %)
Calcium47.5 mg(5 %)
Magnesium19.42 mg(6 %)
Iron0.95 mg(6 %)
Iodine6 μg(3 %)
Zinc0.55 mg(7 %)
Saturated fatty acids9.48 g
Cholesterol45.2 mg
Author of this recipe:

Ingredients

for
12
Ingredients
7
3 tablespoons
2 ¼ teaspoons
3 cups
½ cup
2 tablespoons
2 cups
cold, heavy cream

Preparation steps

1.
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.
2.
Arrange graham crackers in an even layer in pan, breaking them to fit as necessary.
3.
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.
4.
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.
5.
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 and fold in remaining whole raspberries. Pour over graham crackers. Smooth top with an offset spatula. Refrigerate until set, about 2 hours (or up to overnight).
6.
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 and garnish each piece with a few extra raspberries.