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Recipe: Raspberry Curd Mousse

by BnB Finder | February 12th, 2016 | Best BnB Bites, Desserts, Recipes
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valentines_day_non-chocolate_-_raspberry_curd_mousseWith Valentine’s Day swiftly on the way, we’ve already got the chocolate lovers covered. So now is the time to get something divine for anyone who isn’t a fan of that confection, and believe us, there are plenty of decadent recipes that definitely fit the bill. The innkeepers at Maine Stay Inn & Cottage in Kennebunkport, ME, conveniently located in the heart of the historic district and featuring cozy accommodations, beautiful surroundings, exceptional hospitality and service, have the sweetest thing to offer. Their Raspberry Curd Mousse is berry delicious, and a sweet treat sweethearts will love to savor.

Raspberry Curd Mousse

Yields 4
A delicious fruit mousse that is sure to impress


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Cook Time
30 min

Total Time
24 hr 30 min

Cook Time
30 min

Total Time
24 hr 30 min

Ingredients
  1. 4 cups frozen raspberries, thawed
  2. ½ cup sugar
  3. 6 Tb. butter
  4. 1-½ tsp. lemon juice
  5. 2 eggs
  6. 3 egg yolks
  7. 1 cup crème fraiche
  8. 1 cup heavy cream, whipped
Instructions
  1. MOUSSE: Puree raspberries and push them through a strainer, removing and discarding seeds.
  2. Put all puree in a saucepan and stir in the sugar and 2 tablespoons butter until all is dissolved.
  3. Stir in lemon juice.
  4. In a bowl whisk the eggs and yolks and stir in a little warm puree to gently heat the mixture.
  5. Add mixture to the rest of the puree and return to a very low heat, stirring constantly until sauce is thick enough to coat the back of a spoon.
  6. Remove from heat and stir in remainder of butter until melted.
  7. Cover with plastic wrap, pushing it onto the surface of the curd to avoid the formation of a film.
  8. Refrigerate overnight.
  9. The next day, fold crème fraiche and whipped cream into raspberry puree.
  10. Serve in a chocolate cup.
  11. CHOCOLATE CUPS: Melt white chocolate in a double boiler.
  12. Spray muffin liners with non-stick pan spray.
  13. Brush melted white chocolate into cups and chill.
  14. Then melt dark chocolate in double boiler and once melted, brush up inside of white chocolate cups.
  15. Chill. Store chilled until ready to use.
  16. Unpeel wrappers and fill with mousse prior to serving.
  17. Top with fresh berries.
Notes
  1. `This recipe can also be altered to suit chocolate lovers by using 1 cup chocolate chips, 3 tablespoons butter, ¼ cup heavy cream, and 3 egg yolks. Just combine all ingredients in a saucepan over low heat until melted and well combined. Do not boil. Once cool, fold into mixture of whipped cream and crème fraiche.
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