Best 5 Frozen Raspberry Mousse Recipes

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

Steps:

• For crust:
• Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
• For mousse:
• Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
• Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
• Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
• Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 325.
• Butter a 9-inch spring form pan with 2-3/4 inch high sides.
• Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• Bake 6 minutes and cool on rack.
• Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• Add white chocolate and stir until smooth.
• Pour mixture into large bowl mix in liqueur and vanilla.
• Cool completely.
• Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually beat in boiling syrup.
• Continue beating until stiff peaks form and meringue is cool.
• Fold egg whites into white chocolate mixture in 2 additions.
• Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• Release pan sides and cover the top with raspberries.
• Cut and serve.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE

Steps:

• For Crust: Finely grind cookie pieces in processor. Add butter; blend till crumbs are moist. Press mixture onto bottom & halfway up sides of 9-in. diameter springform pan with 23/4-in. high sides. Freeze while preparing mousse. For Mousse: Place liqueur in heavy med saucepan. Sprinkle gelatin over liqueur; let stand till gelatin softens, about 20 min. Press raspberries firmly through a sieve into lg. measuring cup. Add enough juice to puree in cup to measure 12/3C. berry mixture & 1/2C. sugar to gelatin mixture. Stir over med-low heat just till sugar & gelatin dissolve, about 3 min. Remove from heat. Add white chocolate; stir till melted. Transfer raspberry mixture to lg. bowl. Chill till thick but not set, stirring often, about 2 hrs. Beat cream, powdered sugar & vanilla in bowl till stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze till firm, at least 6 hrs. (Can be made 4 days ahead. Cover; freeze.) Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top of torte. Decorate with mint or chocolate leaves & serve.

FROZEN RASPBERRY MOUSSE

Steps:

• Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
• Fold whipped cream mixture into raspberry puree just until incorporated.
• Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.

FROZEN RASPBERRY MOUSSE RECIPE - (4.5/5)

Steps:

• 1. Line long sides & bottom of 8 1/2 x 4 1/2 " loaf pan with waxed paper, with a little overhang along sides. Spread ice cream evenly over bottom of pan & up sides, forming a U- shape. Place in freezer until firm. 2. Meanwhile, stir together powdered egg whites & 3 T water in bowl to dissolve whites. Let stand. 3. Puree raspberries, jam, 2 T of sugar & lemon juice in a blender or food processor. Force through sieve with rubber spatula to remove seeds. 4. Beat egg white mixture until soft peaks form. Gradually add the remaining 2 T sugar ; beat until stiff peaks forms. 5. With same beaters, beat heavy cream in large bowl until soft peaks form. Fold raspberry mixture, then egg whites, into beaten cream. Spoon into ice-cream lined loaf pan. Cover with plastic wrap. Freeze overnight. To serve, unmold & slice. Garnish with berries if desired.