In the Kitchen: Berries mousse....

One fun things of going to Thai Buddhist Temple is most people bring yummy home-cooked meal to the temple. It's the best place you can find authentic Thai food. And everybody there are so joyful and so welcoming. Yesterday, I decided to go to Thai Buddhist temple. After almost hour long of chanting, praying and meditating, the feast begin!!

I always say that I want cook food and bring to the temple. But I had never did.....
Today is the day I'm going to cook! Since I had nothing in the fridge & I had such a short period of time to cook. I decided to go with dessert: Raspberry & Blueberry mousse with fresh berries. I made everything from scratch. And my berries mousse turn out great. I'm so delight!

Raspberry mousse
3 cups strained raspberry puree
10 tsp granulated sugar
3 tsp  gelatin
9 tsp  cold water
3 cups heavy cream
(printable page)

1. combine the raspberry puree and sugar in a small saucepan over medium heat till sugar is dissolved. Then remove the mixture from heat and set aside.
2. While the mixture is heating, combine the gelatin and water in a small bowl to soften.
3. Stir in the softened gelatin mixture into the raspberry mixture. Let cool to room temperature.
4. In a bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed till stiff peaks form. (be careful not to overbeat!)
5. With a spatula, gently fold in raspberry mixture into whipped cream until well mixed.

Blueberry mousse
3 cups strained raspberry puree
6 tsp granulated sugar
2 tsp lemon juice
3 tsp  gelatin
9 tsp  cold water
3 cups heavy cream

1. Combine the blueberry puree and sugar in a small saucepan over medium heat till sugar is dissolved. Then remove the mixture from heat.
2. While the mixture is heating, combine the gelatin and water in a small bowl to soften.
3. Stir i the softened gelatin mixture and lemon juice into the blueberry mixture. Let cool to room temperature.
4. In a bowl of an electric mixer fitted with the whisk attachment, beet the heavy cream on medium-high speed till stiff peaks form. (be careful not to overbeat!)
5. With a spatula, gently fold in the blueberry mixture into whipped cream until well mixed.

Layer raspberry mousse & blueberry moose in clear cup and refrigerate to chill the mousse until ready to serve.

Before serving, I top with fresh berries. It should be good to server with raspberry sorbet, or vanilla ice cream. Hmm.... vanilla cake should be great with this!