Description
This Raspberry Mousse recipe is a light, airy dessert perfect for satisfying a sweet tooth while still feeling fresh and fruity. Fresh raspberries are pureed and cooked with sugar and lemon juice, then combined with whipped cream and gelatin for a silky, creamy texture. The mousse sets beautifully in the refrigerator, making it an elegant and refreshing treat ideal for any occasion.
Ingredients
Scale
Raspberry Mixture
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
Cream Mixture
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Garnish
- Fresh raspberries
- Fresh mint leaves (optional)
Instructions
- Puree the Raspberries: Puree the raspberries in a blender or food processor until smooth, then strain the puree through a fine-mesh sieve to remove all seeds, ensuring a silky texture.
- Cook Raspberry Mixture: In a small saucepan over medium heat, combine the seedless raspberry puree, granulated sugar, and lemon juice. Stir continuously until the sugar dissolves completely and the mixture is heated through but not boiling.
- Bloom the Gelatin: Sprinkle the unflavored gelatin evenly over the cold water in a small bowl and let it sit for about 5 minutes to bloom, which allows the gelatin to absorb water and soften.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm raspberry mixture until the gelatin fully dissolves. Remove from heat and allow the mixture to cool to room temperature to prevent deflating the whipped cream later.
- Whip the Cream: In a large mixing bowl, whip the heavy whipping cream along with the vanilla extract until soft peaks form, indicating it is light and airy but still stable.
- Combine Mixtures: Gently fold the cooled raspberry mixture into the whipped cream, using a spatula, to maintain the mousse’s light and fluffy texture without deflating the cream.
- Chill to Set: Spoon the mousse into individual serving glasses or bowls and refrigerate for at least 2 to 3 hours, or until the mousse has set firmly.
- Garnish and Serve: Just before serving, garnish each mousse with fresh raspberries and optional fresh mint leaves to add color and a hint of freshness.
Notes
- Ensure the raspberry puree is well strained to avoid a gritty texture from seeds.
- Do not let the raspberry and gelatin mixture boil, as it may affect gelatin’s setting ability.
- Fold the raspberry mixture gently into the whipped cream to keep the mousse airy and light.
- If gelatin is unavailable, agar-agar powder can be used as a vegetarian substitute, but quantities and preparation may vary.
- This mousse can be made up to a day in advance and stored covered in the refrigerator.
