Easy Raspberry Mousse Cups with a Biscuit Base

Layered raspberry mousse cups made with Vizyon Raspberry Cream Stabiliser. There is no gelatine to bloom and nothing to cook: whisk, fold, pipe and chill for a light, pale pink mousse that holds its shape.

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  • Prep 30 min
  • Cook 2 min
  • Rest / set 2 hrs
  • Total 2 hrs 32 min
  • Serves 8
  • Level Beginner

A good mousse should be light enough to melt on the tongue but steady enough to sit neatly in a glass. Classic recipes get there with gelatine, egg whites or a cooked base. These cups take a shorter route with Vizyon Raspberry Cream Stabiliser, a flavoured powder that sets whipped cream without heat.

The powder is a blend of sugar, modified potato starch and sodium alginate. You whisk it into room-temperature water first so the starch and alginate hydrate evenly. Then you fold it through softly whipped cream. In the fridge the alginate builds structure, so the mousse sets cleanly and stays put when you spoon into it.

Each cup has three layers. A buttery biscuit crumb sits at the bottom, topped with a spoonful of Vizyon Raspberry Fruit Filling for a sharp, jammy layer with real fruit pieces. The pale pink mousse goes on top, finished with fresh raspberries and Bakels Chocolate Flakes White.

This recipe uses half a 200 g pack of the stabiliser, so you have enough for a second batch. Both the stabiliser and the filling are available from Polen Food Oceania. Once you have the method down, the same quantities work across the other flavours in the range.

Polen Food Oceania polenfood.com.au

Desserts

Easy Raspberry Mousse Cups with a Biscuit Base

Layered raspberry mousse cups made with Vizyon Raspberry Cream Stabiliser. There is no gelatine to bloom and nothing to cook: whisk, fold, pipe and chill for a light, pale pink mousse that holds its shape.

Makes 8 mousse cups (200–250 ml glasses)

  • Prep 30m
  • Cook 2m
  • Rest / set 2h
  • Total 2h 32m
  • Serves 8
  • Level Beginner

The recipe

Easy Raspberry Mousse Cups with a Biscuit Base

Makes 8 mousse cups (200–250 ml glasses)

Method

Biscuit base

  1. Blitz the biscuits to fine crumbs in a food processor, or crush them in a zip-lock bag with a rolling pin. Melt the butter, pour it over the crumbs and mix until the texture is like damp sand.

  2. Divide the crumbs between the eight glasses, about 25 g each. Press firmly with the back of a teaspoon to make an even layer. Chill for 10 minutes while you prepare the rest. As the butter firms, the base holds together and gives a clean line under the fruit layer.

Raspberry layer

  1. Stir the raspberry fruit filling briefly to loosen it. Spoon about 25 g onto each chilled base, spread it to the edges of the glass and return the glasses to the fridge.

Raspberry mousse

  1. Weigh the water into a medium bowl and check it is about 25 °C, or cool room temperature. This lets the stabiliser hydrate evenly without lumps, and it will not soften the whipped cream later.

  2. In a separate chilled bowl, whip the cold cream to soft-medium peaks. It should hold its shape, but the tips should fold over when you lift the whisk. Do not take it to stiff peaks.

  3. Whisk the water constantly with a balloon whisk as you sprinkle in the raspberry cream stabiliser. Keep whisking for about 1 minute, until the mixture is smooth, thick and lump-free.

  4. Fold about a third of the whipped cream into the raspberry mixture to loosen it. Fold in the rest in two additions, cutting through the centre with a spatula and turning the bowl. Stop once the mousse is an even pale pink with no streaks. Work promptly, because it begins to thicken once combined.

Assembly and finishing

  1. Spoon the mousse into a piping bag fitted with a 1.5 cm plain nozzle. Pipe about 90 g into each glass over the raspberry layer, then tap each glass gently on the bench to level the top.

  2. Cover and refrigerate for at least 2 hours, until the mousse is set and holds its shape when spooned. The alginate needs this time in the cold to build its structure.

  3. Just before serving, top each cup with a few fresh raspberries and a scattering of white chocolate flakes.

Equipment

  • Digital scales
  • Food processor (or a zip-lock bag and rolling pin)
  • Electric hand mixer or stand mixer with whisk
  • Balloon whisk
  • Mixing bowls
  • Silicone spatula
  • Probe thermometer (optional)
  • Piping bag with a 1.5 cm plain nozzle
  • 8 glasses or jars, 200–250 ml each

Chef’s tips

  • Check the water temperature. At about 25 °C the starch and alginate in the powder hydrate smoothly. Colder water tends to leave lumps, and warm water will soften the whipped cream when the two are combined.
  • Whip the cream only to soft-medium peaks, where it holds its shape but the tips flop over. The stabiliser firms the mousse further as it sets. Cream whipped stiff at the start can turn grainy once you fold it.
  • Have your glasses and piping bag ready before you combine the stabiliser with the cream. The mousse starts to thicken soon after mixing and pipes most smoothly in the first few minutes.
  • Take the mousse out of the fridge about 10 minutes before serving. Slightly less cold, the raspberry flavour comes through more clearly.
  • To vary the flavour, swap in Vizyon Strawberry, Lemon or Chocolate Cream Stabiliser at the same quantities. Lemon mousse over the raspberry layer works particularly well.
  • For a larger batch, double everything to use the full 200 g pack. That matches the data-sheet ratio of 200 g powder, 250 g water and 1 kg cream.

Storage

Keep covered in the fridge for up to 2 days. The biscuit base softens slightly over time. Add the fresh raspberries and chocolate flakes just before serving.

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/easy-raspberry-mousse-cups-with-a-biscuit-base/

Easy Raspberry Mousse Cups with a Biscuit Base
Image is AI-generated and for illustrative purposes only.

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