The recipe Raspberry Mousse was sponsored by SheKnows and MasterChef Junior.
In my family, we all love cooking. And my kids love choosing recipes and cooking every time something motivates them. Since three years ago, we have followed every season of MASTERCHEF JUNIOR. I love to watch the program with them and see how they identify with the participants.
At the end of each season, they have their favorites, and as for the final, we watch all together rooting for our chosen winner. It is great to hear them discuss the strategies each participant has and whether the dishes they have decided to cook are sophisticated enough to impress the judges.
Every week we await the different challenges: the tag-team is our favorite, and we also love when the participants cook in a pop-up restaurant. My children could not believe that kids were cooking in a restaurant!!! I still remember the first time my older kid (at the time seven years old) saw MASTERCHEF JUNIOR.
They could not believe that children only eight years old got to cook in a TV show (participants range in age from 8-13 years old). It has been a great motivation for them, especially since they are a little fearful. For example, they used to refuse to use the oven. Now, they do so without problems, and their scones and cinnamon rolls are spectacular. Our favorite judge is Gordon Ramsay. One of the dreams of my oldest kid is to eat at one of his restaurants :).
Of course, we wait anxiously to see what the participants will get to do to Gordon Ramsay, Graham Elliot, and Christina Tosi. The laughs, while watching them being bathed in maple syrup or receiving a pie in the face, was legendary in my house. The program is excellent to watch as a family. It always sparks exciting conversations on different levels. My children are 6 and 10 years old, and their concerns and interests are very different. To be able to see how the initial 24 participants grow in their skills in the kitchen is fantastic and knowing that the winner gets the MASTERCHEF JUNIOR trophy and takes $100,000 home is fantastic too!!! The first episode this season was, as always, so much fun to watch! My kids now have dreams of marshmallows raining from the ceiling and marshmallow fights with friends. I loved watching little Kya win the first Burger challenge, with her amazing apple fries and a serious looking burger. These kids are unbelievably talented!
My kids usually get very involved with the challenges, thinking up their dishes to present, and supporting with contestants all along. In this episode, when Alexander cried over the presentation of his plate, it was sad and then came the elimination, always so hard for the kids. In the end, it was nice to see their group hug and farewells. The program went by so fast, but we are all ready at home to watch the next episode and to learn a little bit more about the contestants and about cooking, presentation, and how to present your dishes.
MASTER CHEF JUNIOR is by far my favorite family TV show to watch with my kids. I recommend it. More than once, over the past 3 seasons, one of the recipes cooked in the program has become our own challenge for cooking on the weekend. And this time was no exception, after seeing third season participants under a shower of raspberries and seeing the required desserts, my daughters were thrilled with the idea of making their version of raspberry mousse. It was a great way to pass the time on a rainy and cold fall afternoon. Remember to watch the second episode on FOX 8/7c, Friday. And maybe your little one (or even you) will get inspired to cook Sunday lunch.
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Serves 4 people
For the sauce:
- 2 cups raspberries
- 2 tablespoons sugar
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- pinch of salt
For the mousse:
- 3 (425 grams) cups of raspberries
- 3 teaspoons powdered gelatin
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 / 4 cup sugar
For the sauce:
- Place the raspberries and sugar in a medium saucepan. Cook over low heat, stirring. Once it begins to boil, reduce heat to low and add the cornstarch dissolved in the water and pinch of salt. Stir and cook for 1 minute.
- Remove from the heat and add vanilla. Stir and let cool 5 minutes.
- Pass through a sieve (to remove the seeds) and place in cups. Refrigerate.
For the mousse:
- In a small saucepan, place the water and sprinkle the gelatin: stir and let stand 5 minutes.
- In a blender, place the raspberries, cream, sugar, and salt. Blend for 1 minute.
- Heat the gelatin over low heat until completely dissolved.
- Add to blender and blend for 1 minute. Taste and add more sugar if necessary.
- Pour carefully on top of the raspberry sauce.
- Refrigerate for 2 hours or more.
- Serve cold.