Raspberry-Tangerine Mousse

Bright and barely sweet, this mousse leans on real fruit instead of a packet of mix. Fresh raspberries and tangerine juice and zest get warmed with gelatin until the berries break down into a vivid, tangy base, the citrus rounding off their tartness.

The airy texture comes from two folded-in elements. First, a quick sabayon: egg yolks beaten pale with sugar and a splash of orange liqueur, then gently cooked over a double boiler until just thickened. That custard adds richness and body.

Then softly whipped cream is folded through, lightening the whole thing into a cloud that sets soft, not stiff, as it chills.

Spoon it into individual glasses before chilling for an effortless dinner-party dessert, and hold back a few raspberries to crown each one.

Kitchen Tips

• Soften the gelatin in cold water first. It forms a rubbery chunk, which is normal, and dissolves smoothly once heated with the fruit.
• Cook the sabayon over barely-simmering water, stirring constantly, so the yolks thicken into custard rather than scrambling.
• Cool both the fruit base and the sabayon before folding, or warm mixtures deflate the whipped cream.
• Fold the cream in gently and stop the moment it’s combined to keep the mousse light.

Variations

• Swap tangerine for orange or blood orange, and raspberries for strawberries or blackberries.
• Leave out the liqueur for an alcohol-free version, or use orange juice in its place.
• Layer it with crushed amaretti or shortbread crumbs in the glasses for crunch.