Description
This delightful Raspberry Mousse is a light and airy dessert made with fresh raspberries, whipped cream, and a touch of vanilla. Perfectly sweet and slightly tart, it can be made with or without gelatin for a smooth or firmer texture. Ideal for an elegant dessert or a refreshing treat on a warm day.
Ingredients
Scale
Raspberry Puree
- 2 cups fresh raspberries (plus a few extra for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional, to enhance tartness)
Whipped Cream Mixture
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Gelatin (Optional)
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
Instructions
- Bloom Gelatin: In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to bloom. If you’re not using gelatin, skip this step.
- Prepare Raspberry Puree: In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice (if using). Blend until smooth, then strain the mixture through a fine-mesh sieve to remove the seeds. Set the raspberry puree aside.
- Whip Cream: In a separate bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
- Dissolve Gelatin: If using gelatin, heat the raspberry puree in a small saucepan over low heat until warm. Stir in the bloomed gelatin mixture and whisk until fully dissolved. Let it cool slightly.
- Combine Mixtures: Gently fold the raspberry puree (with or without gelatin) into the whipped cream until well combined and smooth.
- Chill: Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours or until set.
- Garnish and Serve: Garnish with fresh raspberries just before serving for a beautiful presentation.
Notes
- Using gelatin is optional but recommended for a firmer mousse that holds its shape.
- Lemon juice enhances the tartness and balances the sweetness, but can be omitted if preferred.
- Straining the raspberry puree removes seeds and creates a smooth texture.
- Chill the whipping cream before whipping to achieve better volume.
- Refrigerate mousse for at least 2 hours to allow it to fully set and develop flavor.
