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Raspberry Mousse with Chocolate-Dipped Ladyfingers

Light and airy, this fruit mousse gets form and structure from ganache-coated cookies and piles of fresh berries.


1 C bittersweet chocolate pieces

Pinch of kosher salt

2 C heavy cream

14 ladyfinger cookies

1 1/2 T Ready-Set-Serve Lemon Juice

1 1/4 tsp. gelatin

5 C fresh raspberries

1/3 C + 1 T sugar


Place chocolate and pinch of salt in a large mixing bowl. Heat one cup of cream until it starts to boil. Pour over chocolate and allow to stand for three minutes. Whisk until thick ganache forms. Dip ladyfingers into ganache and let set on a wire rack until firm. Reserve.

Whisk together lemon juice and gelatin; set aside for two minutes until thickened.

Puree two and a half cups berries in food processor. Heat puree and third cup of sugar until mixture starts to bubble. Stir in the lemon-gelatin mixture until it starts to thicken. Reserve until cool.

Beat remaining cup of cream with one tablespoon of sugar until soft peaks form. Fold in cooled fruit puree. Scoop mousse into a greased bowl and chill overnight.

Dip bowl of mousse in hot water (taking care not to get water into mousse), then place serving dish over top and flip. Mousse should unmold onto dish. Carefully arrange ladyfingers around mousse, tying with a bow to keep secure. Top with remaining two and a half cups raspberries.