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Raspberry Champagne Cassis Mousse

Created by Dede Wilson, for her cookbook "Unforgettable Desserts".

Allow the mixture with the gelatin to set up just enough so that it is easy to fold into the whipped cream. By chilling it over ice, stirring occasionally and keeping an eye on it, you will be able to catch it at the right time.

Prep Time: 45 minutes, plus 6 hours chilling time   |    Makes: 16 servings


  • Vegetarian
  • Quick Prep
Ingredients
  • 1/4 1/4 1/4cup CUP_USVolumewater
  • 1 1 1Tbsp. TABLESPOON_USVolumeunflavored powdered gelatin
  • 2 2 2tsp. TEASPOON_USVolumeunflavored powdered gelatin
  • 3 3 3cups CUP_USVolumerose champagne (sparkling wine may also be used)
  • 2 2 2cups CUP_USVolumecrème de cassis, such as Guyot
  • 4 4 4cups CUP_USVolumeheavy cream
  • 3/4 3/4 3/4cups CUP_USVolumeconfectioners sugar, sifted
  • 2 2 2pkg. Volume(6 ounces) Driscoll's Raspberries
Instructions
  1. Make ready a 12-cup ring mold. Use a classic Bundt style pan as it provides a low profile and a large enough center hole for the berries. 
  2. Pour cold water in a small bowl. Sprinkle gelatin over and set aside for 5 minutes to soften gelatin. 
  3. Stir together champagne and cassis. Remove 1 cup and set aside. 
  4. Pour remaining larger portion into a medium saucepan. Scrape softened gelatin into saucepan and heat over medium heat, stirring gently, until gelatin dissolves. 
  5. Pour into a bowl set over ice and stir occasionally until it begins to thicken. This could take a half hour. The time is not important – the texture is. You are aiming for the moment when it is just starting to thicken, but is still fluid. 
  6. Meanwhile, in chilled bowl of standing mixer, beat cream and confectioners’ sugar on medium-high speed with wire whip, until very soft peaks form; set aside in refrigerator. 
  7. Check gelatin mixture. When it just develops a somewhat gelatinous but still fluid texture and shows a faint shape when you drop some from a spoon, it is ready. 
  8. Fold the gelatin mixture together with the whipped cream and the remaining champagne/cassis. Make sure that all the components are completely combined. It can be helpful at this stage to use a large balloon whisk to make sure the mousse is smooth and very well blended. 
  9. Rinse mold with cold water and shake dry. Scrape mouse into mold, level surface with small offset spatula and refrigerate at least 6 hours, or preferably overnight. 
  10. Unmold right before serving. Rinse large, flat serving platter with cold water; shake dry. Fill a larger bowl with warm water and submerge mold for about 5 to 10 seconds, taking care that water does not come up over the sides. 
  11. Shake the mold back and forth gently to help release surface tension. Place serving platter over open end of mold, invert, and mousse should slip out. If it does not, repeat submersion step. 
  12. Fill center with fresh berries and serve. 

Nutrition Facts

Amount Per Serving
Calories 400
Total Fat 22.27g
    Saturated Fat 13.70g
Cholesterol 81.52mg
Sodium 30mg
Total Carbohydrates 24.36g
    Dietary Fiber 1.50g
Protein 2.84g