Raspberry Mousse Pie
Featured at Kitchen Window's Emile Henry Event - April 2010
Raspberry Mousse
12 oz Raspberry Puree
3 oz Granulated Sugar
2 tablespoons Rosewater or Raspberry Brandy
.25 oz Sheet Gelatin
10 oz Heavy Cream
Chocolate Ganache
4 oz Quality Bittersweet Chocolate, such as Valhrona or Callebaut
1 cup Heavy Cream
9 inch Pre-Baked Pie Shell (brushed with ganache)
Method for Ganache
In a heavy bottom sauce pan, bring heavy cream to a boil. Place chocolate in a bowl; pour boiling cream over the chocolate. Stir the chocolate and cream with a rubber spatula, starting in the center working to the out edge of the bowl. Stir until the chocolate and cream become an even consistency. Cool the chocolate slightly. Using a clean, dry pastry brush, gently spread the chocolate into the bottom and sides of the pre-baked pie shell in an even coat. Allow the chocolate to set before filling with mousse.
Method for Mousse
Combine the raspberry puree, sugar, and brandy in a non-reactive saucepan and warm just to dissolve the sugar. Remove from heat and strain through a fine mesh strainer. Soften the gelatin sheets in cold water for 1 to 2 minutes. Add the softened sheet gelatin, stirring until it is dissolved. Chill the mixture in the refrigerator, stirring every few minutes until thick but not set. Once the raspberry mixture is chilled, whip the cream to soft peaks. Fold the whipped cream into the raspberry mixture using a rubber spatula.
To Assemble Pie
Pour the mousse immediately into chocolate coated pre-baked pie shell. Chill for several hours or overnight until firm before serving.
Makes 1, 9 inch pie
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