Raspberry Mousse Pie

Raspberry Mousse Pie 27

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.

Raspberry Mousse Pie 25

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.

Raspberry Mousse Pie 6

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.

Raspberry Mousse Pie 2

Raspberry Mousse Pie 5

Raspberry Mousse Pie 6

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.

Raspberry Mousse Pie 7

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.

Raspberry Mousse Pie 10

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.

Raspberry Mousse Pie 11

Tip in the gelatin mixture and stir constantly until the stuff is completely dissolved, about 1 minute.

Raspberry Mousse Pie 12

Raspberry Mousse Pie 13

Pour that into a bowl and let it cool to room temperature.

Raspberry Mousse Pie 14

While you’re waiting, whip up 2 cups heavy cream with 2 tablespoons sugar until stiff and lovely.

Raspberry Mousse Pie 15

Fold your cooled raspberry goo gently into the cream and keep folding until the colour is uniform and it looks amazeballs.

Raspberry Mousse Pie 16

Raspberry Mousse Pie 18

Pour the mousse goo over the graham crumbs and smooth if necessary with an offset spatula.

Raspberry Mousse Pie 19

Wash and drain another 2 cups fresh raspberries and use them to decorate the top.

Raspberry Mousse Pie 20

Raspberry Mousse Pie 22

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!

Raspberry Mousse Pie 28

Advertisements

S’meaches: In the Woods

Summer is drawing to a close, but why not give it one last hurrah with this gorgeous take on the traditional s’more treat? I saw this video a few years ago and I’ve been wanting to try it ever since.  Step one is building yourself a good fire and getting a nice consistent flame. I like to grill things in the coals so it’s a good idea to have this going for a while before you’re ready to have dessert. I apologize in advance for the terrible quality of these photos. There’s only so much you can do when your only light source is a campfire. If you want pretty pictures, check out the above video.

S'Meaches in the Woods 2

Grab yourself 2-3 fresh peaches. August is peach season in Ontario so these are like fuzzy heaven to eat.

S'Meaches in the Woods 4

Remove the pit by halving the peach and then slice the halves horizontally into peach patties.

S'Meaches in the Woods 5

Mix together 1 cup brown sugar and 1 tablespoon cayenne (or more if you’re feeling adventurous). Dredge your peach slices in the brown sugar and cayenne mixture. Grab a package of large marshmallows and jam a marshmallow on your roasting stick, together with a slice of peach.

S'Meaches in the Woods 6

Roast until you get it the way you like it. The sugar should be all caramelized on your peach, and the marshmallow should be exactly as you wish.

S'Meaches in the Woods 8

S'Meaches in the Woods 9

Smush the contents of your roasting stick between two graham crackers and shove it in your face.  Repeat as necessary.  And it WILL be necessary.

S'Meaches in the Woods 10

Fudgy Rocky Road Squares

Ooey, gooey, crispy and crunchy, these easy-peasy squares came out of Martha Stewart’s Every Day Food magazine, to which I am an ardent subscriber.

They don’t require a whole lot of baking, and if you’re feeling super lazy you could get away with not baking at all, so that’s always a bonus.  All you need are five ingredients: graham crackers (whole), almonds, marshmallow fluff, chocolate chips, and condensed milk.  Simple.Preheat your oven to 375°F.

Line the bottom of a 9″ x 13″ baking dish with graham crackers.  Break them if you have to in order to get them to fit.  Bake them until the crackers are lightly toasted and fragrant, probably about 8 minutes.

While that’s going on, coarsely chop up 1 1/2 cups almonds.  Sprinkle the almonds evenly over the toasted graham while it’s still warm.

Dollop on about 1 cup marshmallow fluff in large spoonfuls.  Allow it to soften and spread by itself.

In a double boiler or heatproof bowl set over simmering water, combine 1 12oz bag chocolate chips and 1 14oz can condensed milk. I’m pretty sure you need to use chocolate chips here instead of baking chocolate simply because of the unique physical properties of chocolate chips. 

Cook, stirring once in a while, until the chocolate is all melted and everything is smooth.

Work quickly, before the chocolate has a chance to thicken, and pour it over the marshmallow fluff.

Use a thin-bladed knife to swirl the marshmallow and the chocolate together. 

Refrigerate until set, about an hour, then cut into squares and serve. 

Keep them wrapped up tight in the refrigerator when you’re not chowing down.