Description
This Raspberry Mousse is a light, airy dessert that combines fresh raspberries with whipped cream and a touch of gelatin to create a perfectly smooth and creamy treat. The mousse is subtly sweetened and subtly tangy with lemon juice, making it a refreshing and elegant dessert option for any occasion.
Ingredients
Scale
Raspberry Puree
- 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
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Garnish (optional)
- Fresh mint leaves
Instructions
- Prepare Raspberry Puree: Puree the fresh raspberries in a blender or food processor until smooth, then strain the mixture through a fine-mesh sieve to remove all seeds for a silky texture.
- Heat Raspberry Mixture: In a small saucepan, combine the raspberry puree, granulated sugar, and lemon juice over medium heat. Stir continuously until the sugar completely dissolves and the mixture is warmed through but not boiling.
- Bloom Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit undisturbed for 5 minutes to fully bloom, absorbing the water and softening.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm raspberry mixture until fully dissolved, then remove from heat and let cool to room temperature to prevent curdling the cream.
- Whip Cream: In a large mixing bowl, whip the heavy cream together with the vanilla extract until soft peaks form, ensuring a light and fluffy consistency.
- Combine Mixtures: Gently fold the cooled raspberry mixture into the whipped cream using a spatula, careful to maintain the airy texture without deflating the cream.
- Chill Mousse: Spoon the mousse evenly into individual serving glasses or bowls and refrigerate for at least 2 to 3 hours, or until the mousse is set and firm.
- Serve and Garnish: Before serving, garnish each portion with fresh raspberries and optionally a few fresh mint leaves for a visually appealing and fresh finish.
Notes
- Be careful not to heat the raspberry mixture to boiling after adding gelatin to avoid compromising the gelatin’s setting ability.
- Use fresh, ripe raspberries for the best flavor and vibrant color.
- For a lighter mousse, you can substitute half of the heavy cream with whipped aquafaba as a vegan alternative.
- The mousse can be prepared up to a day in advance and kept refrigerated well covered to maintain freshness.
- If you prefer a seedless mousse but lack a fine-mesh sieve, pressing the puree through a clean kitchen towel can work as an alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
