Raspberry Mousse Pie

सामग्री

Creamy, airy, and ready to serve in just 40 minutes, this pretty-in-pink Raspberry Mousse Pie is periect for a Mother's Day brunch.

Nonstick cooking spray

7 graham crackers

3 tbsp fresh lemon juice

2 1/4 tsp 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

निर्देश

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. 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.

2. 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 minute. Transfer mixture to a small bovwl 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).

3. Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trím excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.

नोट्स

Raspberry Mousse Pie

Creamy, airy, and ready to serve in just 40 minutes, this pretty-in-pink Raspberry Mousse Pie is periect for a Mother's Day brunch.