⁂ George Ho

Raspberry and Basil Mousse



  1. Chop basil coarsely with a very sharp knife, without crushing or bruising them. Stir basil with cold cream, cover, and refrigerate for 12 hours. Strain the cream, pressing on the solids (or squeezing with your hands) to extract as much cream as possible. Discard the solids. Cover and refrigerate until needed.
  2. Purée raspberries in a blender or food processer. Strain the liquid to yield around 1 cup of raspberry juice.
  3. Sprinkle the gelatin evenly over the cold water in a small bowl. Let sit for 5 minutes.
  4. Add the boiling water and stir until the gelatin is dissolved. Add the raspberry juice and sugar and stir until the sugar is dissolved. Refridgerate the raspberry mixture until it begins to firm up, about 1 hour. Meanwhile, whip the the basil-infused cream to soft peaks.
  5. Fold the whipped cream into the raspberry mixture. Pour into serving container(s) if desired. Chill until set, at least 2 hours for individual servings and 4 hours for larger dishes. Serve directly from the dish.

Cooking Notes