Raspberry Mousse
Light and creamy raspberry mousse with fresh berries and a hint of lemon.
20 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 packet unflavored gelatin
- 2 tbsp cold water
Nutrition Facts
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Instructions
Prepare the raspberry puree: Blend 2 cups of fresh raspberries with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp lemon zest until smooth. Strain through a fine sieve to remove seeds.
Bloom the gelatin: Sprinkle 1 packet of unflavored gelatin over 2 tbsp cold water in a small bowl. Let it sit for 5 minutes until it becomes spongy.
Dissolve the gelatin: Microwave the bloomed gelatin for 10-15 seconds until fully dissolved. Stir into the raspberry puree and mix well.
Whip the cream: In a large bowl, whip 1 cup heavy cream with 1 tsp vanilla extract and 1/2 cup powdered sugar until stiff peaks form.
Fold the mixtures: Gently fold the raspberry puree into the whipped cream until fully combined. Be careful not to deflate the cream.
Chill the mousse: Divide the mixture into serving glasses or bowls. Refrigerate for at least 2 hours, or until set. Garnish with fresh raspberries before serving.
Chef's Tips
- Fresh vs. Frozen: You can use frozen raspberries if fresh ones are not available. Just thaw and drain excess liquid before blending.
- Sweetness Adjustment: Taste the puree before folding into the cream and adjust sugar if needed.
- Gelatin Substitute: For a vegetarian option, use agar-agar instead of gelatin.
- Serving Suggestion: Top with whipped cream, mint leaves, or chocolate shavings for extra elegance.
- Make Ahead: This mousse can be made a day in advance for convenience.
