For this easy raspberry dessert, fresh raspberries are pureed and then whipped into a Raspberry Mousse, creamy and lovely.
Is it possible to be too nice? I should never complain, especially in an age where manners are a rarity, perhaps even refreshing (believe me, all it takes is a visit to my children’s elementary school or a listen to how people order from a menu, and I am appalled at how etiquette seems in rare supply). If you think it just may be my New Yorker roots surfacing, I assure you it’s not. Besides, I firmly stand by my belief that most New Yorkers are really and truly very nice people, despite the caricatures that are drawn or assumed — if anything I have always argued that they are very real: what you see is what you get, and there is never a question of fake niceness.
Which brings me back to my question. Too nice, is there such a thing? Is it sincere? Is it real?
Every once in a while, I step into the local branch of my bank, and over the last year, I have grown to dread each visit. Why? Because they’re too damn nice. To the point where the syrup is dripping off my shoulders and I am cringing because I just don’t want to play along with the sweet melodic I-used-to-be-a-Disney-princess-in-my-previous-life voice questioning, “Is there anything else I can do for you? Have we served you to your satisfaction? We want to assure that meet all your expectations. Have we met all your needs? Would you like a glass of water? Can I offer you some coffee while you wait?” I’m just depositing a check, I don’t have the time or intention to stay and wait for coffee. That’s what the Starbuck’s line is for. “Thank you for your patience,” they rush over to apologize when I’ve stood in line one second over a minute.
It’s. Over. The. Top.
And it feels incredibly insincere.
So I’m ranting about my local bank. But I’m sure we’ve all encountered those moments of fakery, where you were so uncomfortable because you really knew they didn’t give a shizzle, but were delivering the lines because they were trained to, with a plastic smile that makes you squirm. And reminds you of Barbie.
Professional. Sincere. Intentional. There’s a difference in delivering good service.
Anyway. I do believe there is such a thing as ‘too nice’ now. Let’s leave the too sweet problem for things like dessert, shall we?
I’m sharing something nice and sweet on Wayfair today. With this Raspberry Mousse, we don’t have to worry. It’s sweet, but not too sweet. The sweetness is checked by the zing of real raspberries, and as you dig in with each spoonful, it never gets old.
Sometimes food is just easier than people.
Raspberry Mousse Recipe
For this easy raspberry dessert, fresh raspberries are pureed, strained and combined with gelatin before chilling. The raspberry gelatin is then whipped with heavy cream into Raspberry Mousse, creamy and lovely. Pour into serving glasses and chill for at least 1 hour before serving. A quick garnish of white chocolate and raspberries and the mousse is complete.
More Dessert Recipes
- 2 pints fresh raspberries
- 1/2 cup granulated sugar
- juice of half a lemon
- 2 teaspoons gelatin
- 1/2 cup water
- 1 cup heavy cream
- shaved white chocolate for garnish
- additional raspberries for garnish
- Place the raspberries, sugar and lemon juice in a blender or food processor and blend until smooth. Strain the raspberry purée into a bowl, and discard the seeds. Set aside.
- Sprinkle the gelatin over water in a small saucepan. Heat the water over low heat, gently stirring until the gelatin dissolves completely, about 1-2 minutes. Stir the gelatin into the raspberry purée, then place in the refrigerator to cool completely and thicken. This will take between 45 minutes to 1 hour.
- Place the raspberry gelatin mixture in the bowl of an electric mixer with the whip attachment. Whip the gelatin for about 2 minutes on high speed, until fluffy. While continuing to whip, slowly drizzle the heavy cream into the mixing bowl, then whip for another 2-3 minutes, or until the mixture is combined and thick. Pour into serving glasses and chill for at least 1 hour before serving. If making in advance, cover with plastic wrap before chilling.
- Garnish with white chocolate and raspberries before serving.