This recipe uses a whipper to create a light and airy mousse.  Mousse sounds much better than foam, doesn’t it?

This is a modified version of the raspberry espuma recipe included in the Siphon R-Evolution recipe booklet.  My version streamlines a few steps and adds a hint of sweetness.

For this recipe you’ll need

• 3 cups mixed berries (raspberries, blackberries, and/or strawberries)
• 2 tablespoons sugar
• 1 cup whole milk
• 1/2 cup whipping cream
• 2 grams agar-agar
• a cream whipper with 1 N2O cartridge

Put the berries in a blender and sprinkle with sugar.  Let sit for about 1/2 hour.

Puree the berries.  Strain mixture to remove all seeds.  Rinse out your blender to get rid of any seeds.

In blender combine 1 cup of the strained puree with the milk.  Slowly blend in the agar-agar.  Strain again.

Reserve any left over puree for another use.  It’s OK if you have slightly less than 1 cup of puree.

Heat the mixture in a medium saucepan over low heat.  Bring mixture to a boil.  Turn off the heat and stir in the cream.

Refrigerate the mixture for at least one hour.  The mixture will be the consistency of very soft pudding.

Return the mixture to the blender.  Puree until smooth.

Pour the mixture into your whipper.  Follow the manufacturer’s instructions to charge the whipper with one 8g cartridge of N2O.  Shake the whipper for a few seconds.

Return the whipper to the fridge until you are ready to serve the mousse.  You can prepare the mousse a day in advance.

Serve the mousse with sugar cookies or mixed berries soaked in rum and sugar.

Try making frozen mousse with any leftovers.

Enjoy!

WHIPPER TIPS:

Everything seems to taste better after it sits in the whipper for a few hours or overnight.

Your first spray of the whipper will be messy so use a spare bowl for that first squirt.

Strain everything!  Straining is the key to smooth and silky foams.  I strain the milk and cream as I pour and I strain everything after heating.  Finally I strain the mixture as it is poured into the whipper.