A light and airy raspberry mousse made with fresh raspberries, whipped cream, and a hint of lemon, perfect for a refreshing dessert.

Units Scale

Cook Mode Prevent your screen from going dark

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until raspberries break down and the mixture is syrupy, about 5-7 minutes.
Strain the raspberry mixture through a fine sieve to remove seeds. Let it cool slightly.
In a small bowl, mix gelatin with water and let it bloom for 5 minutes.
Stir the bloomed gelatin into the warm raspberry puree until completely dissolved. Let it cool to room temperature.
In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Gently fold the cooled raspberry mixture into the whipped cream until well combined.
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
Garnish with extra raspberries or whipped cream if desired before serving.

Use fresh raspberries for the best flavor, but frozen ones can be used if thawed.
Ensure the raspberry mixture is completely cool before folding into whipped cream to avoid deflation.
This mousse can be made a day ahead and kept chilled until serving.