Delightful Raspberry Mousse Flowers Recipe

Start by soaking the gelatin in a mixture of the raspberry puree and cold water. Allow it to sit so that it can fully hydrate.

In a saucepan, combine water and sugar. Stir constantly while bringing it to a boil.

Once it reaches a temperature of 107 degrees Celsius (or until a thin thread forms when a drop is tested between two fingers), remove it from the heat. If you don't have a thermometer, check for this thread consistency to confirm readiness.

While the syrup is cooking, begin whipping the egg whites in a clean bowl. Start at a low speed and gradually increase to medium speed until they reach stiff peaks.

Once the syrup is ready, **carefully** pour it in a thin stream against the side of the mixing bowl, incorporating it into the whipped whites while the mixer is running at medium speed.

After the syrup has been added, gently pour in the melted gelatin into the meringue mixture.

Continue to whip the mixture until it becomes a light and fluffy texture, which should take about 5 to 7 minutes.

In a separate bowl, blend the butter and melted white chocolate together thoroughly.

Gently fold the chocolate mixture into the fluffy meringue using a spatula or by hand.

If the mixture has cooled and started to thicken, you can gently reheat it in a microwave for a few seconds.

Prepare your molds by lightly greasing them with vegetable oil. Fill the molds with the mousse mixture as shown in the video tutorial.

Place the filled molds in the refrigerator and allow them to stabilize for 2 to 3 hours.

Once set, carefully remove the mousse flowers from the molds. Enjoy your delightful raspberry mousse flowers!

If desired, you can add extra colors to your mousse flowers using a mixture of cornstarch and food coloring.