I am in the Valentine mood, here is another great little dessert that is going to impress, a meringue shaped heart with a super delicious raspberry mousse with fresh raspberries. I love this combination, the crunchy meringue and the smooth raspberry mousse is a great combination. They look great as well. You can make these as big or as little as you like, I make a little bit of both, and my kids eat the little ones, so that they don’t start on a big one and don’t finish. This is a really cute valentine dessert, or on any occasion.
Ingredients you will need…
Meringue hearts
- 5 egg whites
- 1/2 teaspoon cream of tarter
- 1 cup sugar
Raspberry mousse
- 3 cups fresh raspberries
- 1/2 cup sugar
- 1 teaspoon unflavored gelatin
- 2 cups chilled heavy whipping cream
Meringue hearts
1.) Preheat oven to 200 degrees, and prepare baking sheet with parchment paper on two pans. Place egg whites into a bowl with whisk attachment, and beat on high for about 4 minutes till soft peaks form.
2.) Lower speed to medium, and slowly add in the sugar and cream of tarter. Once you have added all the sugar turn up heat to high again until stiff peaks for. About another 4-5 minutes.
3.) Prepare a piping bag with your choice of tip, and pipe out a medium size heart, then go around the edge of the heart a second time to make a bowl.
4.) Insert pan into preheated oven for 2 hours. After 2 hours open the oven door and let sit for anther 2 hours until cooled, then remove from oven.
Raspberry Mousse
1.) Take two cups of the fresh raspberries and place into a food processor and puree until smooth.
2.) Place pureed raspberries into a small pot on medium-low heat, add sugar, mix, then add the gelatin and mix until dissolved.
3.) Remove from heat and place through a fine mesh strainer, and discard the seeds, allow raspberries to cool completely.
4.) Pour your heavy whipping cream into a bowl with a whisk attachment and turn on high speed until stiff peaks form, about 5-6 minutes.
5.) Once the raspberry puree is completely cooled, fold in the whipped cream until fully incorporated.
6.) Place mousse into a piping bag with large round tip, and pipe into your meringue heart bowls. Top with reserved fresh raspberries and powdered sugar (optional), and enjoy.
| Prep Time | 25 minutes |
| Cook Time | 2 hours |
| Servings |
hearts
|
- 5 egg whites room temperature
- 1/2 teaspoon cream of tarter
- 1 cup sugar
- 3 cups raspberry fresh
- 1/2 cup sugar
- 1 teaspoon unflavored gelatin
- 2 cups heavy whipping cream chilled
Ingredients
Meringue hearts
Raspberry mousse
|
|
- Preheat oven to 200 degrees, and prepare baking sheet with parchment paper on two pans. Place egg whites into a bowl with whisk attachment, and beat on high for about 4 minutes till soft peaks form.
- Lower speed to medium, and slowly add in the sugar and cream of tarter. Once you have added all the sugar turn up heat to high again until stiff peaks for. About another 4-5 minutes.
- Prepare a piping bag with your choice of tip, and pipe out a medium size heart, then go around the edge of the heart a second time to make a bowl.
- Insert pan into preheated oven for 2 hours. After 2 hours open the oven door and let sit for anther 2 hours until cooled, then remove from oven.
- Take two cups of the fresh raspberries and place into a food processor and puree until smooth.
- Place pureed raspberries into a small pot on medium-low heat, add sugar, mix, then add the gelatin and mix until dissolved.
- Remove from heat and place through a fine mesh strainer, and discard the seeds, allow raspberries to cool completely.
- Pour your heavy whipping cream into a bowl with a whisk attachment and turn on high speed until stiff peaks form, about 5-6 minutes.
- Once the raspberry puree is completely cooled, fold in the whipped cream until fully incorporated.
- Place mousse into a piping bag with large round tip, and pipe into your meringue heart bowls. Top with reserved fresh raspberries and powdered sugar (optional), and enjoy.
