Description

This luscious Raspberry Mousse recipe features vibrant fresh raspberries whipped into a light, airy dessert that’s both refreshing and elegant. Enhanced with a touch of lemon juice for brightness and a hint of vanilla, this mousse can be made with or without gelatin for a firmer or softer texture. Perfect as a make-ahead dessert, it’s chilled to set and garnished with fresh raspberries for a beautiful presentation.

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)

Mousse

1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 tsp unflavored gelatin powder (optional, for a firmer texture)
2 tbsp cold water (if using gelatin)

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Instructions

Bloom Gelatin: In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to bloom. This step is optional if you prefer a softer mousse without gelatin.
Prepare Raspberry Puree: In a blender or food processor, mix fresh raspberries, granulated sugar, and lemon juice if using. Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside the smooth raspberry puree.
Whip Cream: Using an electric mixer on high speed, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy base.
Dissolve Gelatin (if using): Gently heat the raspberry puree in a small saucepan over low heat until warm. Stir in the bloomed gelatin and whisk until fully dissolved. Allow to cool slightly before proceeding.
Combine Mixtures: Carefully fold the raspberry puree (with or without gelatin) into the whipped cream until the mixture is evenly blended and smooth, maintaining the mousse’s airy texture.
Chill to Set: Spoon the mousse into serving glasses or dishes, then refrigerate for at least 2 hours to allow it to set and flavors to meld.
Garnish and Serve: Just before serving, garnish with fresh raspberries to add a pop of color and fresh fruity burst.

Notes

For a lighter texture, skip the gelatin; mousse will be softer but still delicious.
Use fresh, ripe raspberries for the best flavor and natural sweetness.
If you prefer a sweeter mousse, adjust the granulated and powdered sugar quantities to taste.
Ensure the heavy cream is well chilled to achieve optimal whipping results.
Straining the raspberry puree is important to remove seeds and create a smooth mousse.
This dessert can be made a day ahead and stored in the refrigerator tightly covered.