Description
This light and airy Raspberry Mousse is a delightful dessert made with fresh raspberries, whipped cream, and optional gelatin for a firmer texture. Perfectly sweetened and slightly tart, this mousse is chilled to a silky, creamy consistency and garnished with fresh raspberries, making it an elegant treat for any occasion.
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)
Gelatin Mixture (optional)
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
Whipped Cream
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Bloom the gelatin (optional): In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to soften and bloom. Skip this step if not using gelatin.
- Make raspberry puree: In a blender or food processor, blend fresh raspberries, granulated sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds, set aside the smooth puree.
- Whip the cream: In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
- Heat puree and dissolve gelatin (if using): Warm the raspberry puree in a small saucepan over low heat. Stir in the bloomed gelatin until completely dissolved. Allow mixture to cool slightly to avoid melting the whipped cream.
- Fold puree into whipped cream: Gently fold the raspberry mixture into the whipped cream until fully combined and smooth, maintaining the airy texture.
- Chill the mousse: Spoon the mousse into serving glasses or dishes and refrigerate for at least 2 hours until set and firm.
- Garnish and serve: Just before serving, garnish with fresh raspberries for an elegant finish.
Notes
- Use gelatin for a firmer mousse texture, otherwise the dessert will be soft and creamier.
- Straining the raspberry puree ensures a smooth mousse without seeds.
- Chilling the whipped cream bowl and beaters helps achieve better volume.
- The mousse can be refrigerated up to 2 days but is best enjoyed fresh.
- Lemon juice is optional but adds a refreshing tartness balancing the sweetness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
