Raspberry mousse of a sort

Raspberry mousse makes a great summer dessert, because it's cool, and because early summer, at least, is peak raspberry season. It's the perfect make ahead dessert, and if you decoratively administer it into lovely dishes, just stick in a cigarette shaped tuile cookie and you're finished. Way better than Jell-o! It's a little fancy, but not a bit fussy. This mousse is not actually a mousse - it's got no eggs and has gelatin, but the texture is similar.

So: Raspberry Mousse for 5-6 people in large portions, or 6-8 in smaller portions.

4 cups raspberries (fresh or frozen)
3/4 cup sugar (or less if your berries are very sweet)
4 leaves gelatin (or one 1/4 oz package of powdered gelatin like Knox)
Juice of 1/2 lemon or a few tablespoons white wine (omit if using powdered gelatin)
400ml whipping cream (more or less. Use a pint if you aren't fussy or 14 fluid oz if you are).

1. Soak gelatin in cold water until soft. If using powdered gelatin, soak in 3 TB cold water.
   
2. Blend the raspberries and sugar with optional lemon juice or wine. Use a stick blender for easy, fast results.
   
3. Cook raspberry mixture over medium heat, stirring constantly, just until it boils. Remove from heat immediately.
   
4. Squeeze water out of gelatin and add gelatin to the still very hot raspberry mixture. If using powdered gelatin, simply add it to the raspberry mix. Stir really well to ensure the gelatin melts and distributes well.
5. Let the gelatin-rasberry mixture cool to room temperature.
6. Whip the cream until very firm.
   
7. Add 1/4 of the whipped cream to the cooled raspberries. Whisk gently until thoroughly incorporated.
8. Add the raspberry mixture to the remaining whipped cream. Fold in until thoroughly incorporated - making sure to scrape the bottom of the bowl with a rubber scraper.
9. If the whipping cream was very cold, the mixture might be firm enough to pipe - with a large star tip into nice dishes for individual portions. Otherwise, chill for a few minutes until it reaches a piping consistency - but don't let it set entirely before piping. If you don't need to be a fancy-pants, you could just scrape it all into a nice bowl and let it set, serving individuals with a spoon.

Chill for at least 4 hours, up to a full day (and it would probably be fine for 2-3, if it lasts so long.) Eat. Enjoy.

Next up: We're making Greek Yogurt and I'll attempt to candy green walnuts. Not because I have a love of candied green walnuts, but because other people have done it, so it must have some merit (I hope!). I shall give you the thumbs up or down when the project is finished. Until next time!