This is another Martha Stewart recipe that I adapted to be gluten-free and made up for the second of our Mother’s Day celebrations (same day, different mom). This recipe is also great because it actually involves zero baking whatsoever, so if it’s hot where you are and you can’t handle the thought of turning on the oven – don’t worry about it.
Start by lightly spraying a 9″ square metal baking dish with cooking spray. Or a 7″ x 10″ glass baking dish, which is what I did. Line it with parchment so that there’s some overhang, because you’re gonna need handles.
Grab 7 or 8 graham crackers. These gluten-free ones are really tiny and kind of thick. We used the whole package. The original recipe involves laying them out in the pan whole but that always ends poorly for me so I plopped them in the food processor, together with about 1/3 cup unsweetened shredded coconut and about 3 tablespoons butter and gave them a good whaz. Then I took that clumpy mixture and pressed it hard into the bottom of the pan. That way I could cut the pieces anyway I wanted without worrying about the shape of my graham crackers.
Tip 3 tablespoons lemon juice into a wee bowl and sprinkle 1 envelope powdered gelatin (∼ 2 1/4 teaspoons) over top. Leave that for 5 minutes. Wash and drain about 2 cups fresh raspberries and plop them in your food processor. Purée the crap out of them.
Pour the raspberry goo into a measuring cup via a fine mesh sieve. Scrape and scrape and shove the goo around until all the juice is through and what you have left is just seeds. Compost the seeds – you should have about 1 cup of raspberry juicy stuff.
In a small saucepan, combine the raspberry stuff with 1/2 cup sugar and stir over medium until bubbles start to form at the edges.
Tip in the gelatin mixture and stir constantly until the stuff is completely dissolved, about 1 minute.
Pour that into a bowl and let it cool to room temperature.
While you’re waiting, whip up 2 cups heavy cream with 2 tablespoons sugar until stiff and lovely.
Fold your cooled raspberry goo gently into the cream and keep folding until the colour is uniform and it looks amazeballs.
Pour the mousse goo over the graham crumbs and smooth if necessary with an offset spatula.
Wash and drain another 2 cups fresh raspberries and use them to decorate the top.
Refrigerate the mousse pie for about 2 hours or up to overnight. When you’re ready to serve, use the parchment handles to gently remove it from the pan before cutting it into squares. Enjoy!