Raspberry Mousse – with a Raspberry Chipotle garnish sauce — REALLY, Chipotle

OK Ladies (and Chris), listen to me now and believe me later, but this is a real treat.

And yes, there really is Chipotle peppers in the sauce.

Just not many.

But first, the Mousse…

Here’s what I did…

2 cups fresh raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

  • In a saucepan combine raspberries and sugar. Heat and stir over medium heat until turns to liquid. 
  • Stir in gelatin. 
  • Remove from heat and scrape into a large bowl. Let cool for 5 minutes. 
  • Remove chilled whipped cream from refrigerator. 
  • Mix 1 cup of whipped cream into raspberry mixture until well combined. 
  • Fold in remaining whipped cream. 

I also made a simple crust of crushed lemon cookies with a little butter.  Just crush the cookies and mix with some melted butter.

OK, that’s the part everyone will consider.  But the brave among you should ponder the joy of adding Chipotle sauce as a garnish.

This was an exciting week for me.  After much trial and MUCH error, I finally came up with a roasted Raspberry Chipotle sauce that tasted just as good as the much more expensive specialty brand.

I made some pulled pork using the sauce, and was thrilled!

Then I started to think…

The reason I like the sauce so much, a combination of heat (the chipotle peppers) and sweet (the raspberries) should be able to be translated into a dessert.

Chocolate and chipotle has been a secret among candy makers for a long time.  Not enough to hurt, just enough to add a little tiny extra something to the treat.

So, earlier this week, I added just a tiny bit to some chocolate cookies and the results were PERFECT!

Now I am using the sauce as a garnish, and it is equally good!  VERY VERY Good!

I went into detail about making the sauce (not hard, and you can find the details by clicking HERE.  I go into details about how the mouth works, why different parts of your tongue taste different seasonings differently.  But, that’s all science.  We don’t want science to get in the way of good eats.

And sweet and heat are indeed (que the music) “GOOD EATS”

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!

~3 Sides of Crazy~

After making Country Bob’s fudge last year, I can believe chipolte is great in a dessert. Raspberries are my favorite – I can’t wait to try this, it looks and sounds amazing. Do you think it would be as good with blackberries, my next favorite?