Little Foodies: Iced Raspberry Mousse

The Foodies' KitchenJuly 29, 2015

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This is the second recipe in our new space for kids, Little Foodies. This time, Kristen will show you the steps to make this delicious raspberry mousse. After making it, the recipe asks that you put the ramekins in the freezer and keep them there until they are ready to eat, but this mousse is delicious served cold (not frozen) as well.

If you can’t find mint leaves, you can decorate them with chocolate shavings, or just some raspberries and a little whipped cream. The kids can make these ahead of time and keep them in the freezer, when meal time arrives you can serve the dessert they made and they will feel so proud! You can easily double the recipe to make more, just make sure you have enough ramekins for individual servings.
If you don’t have ramekins at home, another option is to serve it in one large bowl, but in this case do not freeze it, just keep it chilled in the refrigerator until ready to serve.

Regarding the whipped cream, we used liquid cream used for whipping, don’t use the kind that comes in a can! (it won’t work)

Safety Alert!
In this recipe, the kids are asked to use a hand mixer. Please supervise at all times and explain that they should never ever put their fingers near the spinning blades.

Remember you can download the printable version so the recipe is easier for kids to follow! Find it at the bottom.

Helga & Kitty

Iced Raspberry Mousse

Recipe from Fairy Cooking Cookbook
Yields: 4 mousses

Ingredients:
A small box (6 oz) of fresh raspberries
4 tablespoons of powdered sugar, sifted
4 tablespoons of regular yogurt
½ cup of whipping cream
4-5 meringues
fresh raspberries and mint leaves, for decorating
4 ramekin dishes

Procedure:

Put raspberries in a bowl and mash them with a fork or a potato masher until they are squashed.
Add the powdered sugar.
Stir the raspberries and the powdered sugar to mix them. Then add the yogurt and stir it in until everything is mixed well.
Pour the cream into another bowl, and with the help of an electric mixer, beat it until it thickens.
Add the yogurt mixture to the whipped cream. Then, gently turn the mixture over and over with a spoon using a folding motion, to mix everything together.
Continue until the whole mixture is pink. Then break the meringues into small pieces, and add them to the mixture to stir them in.
Spoon the mixture evenly among the 4 ramekins, then put them into the freezer for 2 hours, or until they have frozen solid.
When ready to eat, take the frozen mousses out of the freezer. Then, decorate each one with fresh raspberries and mint leaves. (We decorated them when they were still soft).

To download a printable version of this recipe, click the button below!