Description
This Raspberry Mousse is a light, airy dessert perfect for any occasion. Made with fresh or frozen raspberries, gelatin, sugar, and whipped heavy cream, it’s a refreshing treat that sets beautifully after chilling. The mousse balances the tartness of raspberries with sweetness and creamy texture, making it a delightful end to your meal.
Ingredients
Scale
Gelatin Mixture
- 2½ tsp (7 g) unflavored gelatin (1 packet Knox gelatin)
- 3 Tbsp cold water
Raspberry Puree
- 2 cups (280 g) raspberries, fresh or frozen
- â…” cup (134 g) granulated sugar (adjust based on tartness of berries)
- 1 Tbsp lemon juice (or water)
Cream
- 1½ cups (355 ml) heavy cream
Instructions
- Bloom Gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes, allowing the gelatin to absorb the water and soften.
- Dissolve Gelatin: Gently warm the bloomed gelatin mixture in a saucepan over low heat until fully dissolved, making sure it does not boil. Remove from heat and let it cool slightly.
- Puree Raspberries: In a blender or food processor, combine raspberries, sugar, and lemon juice. Blend until the mixture is smooth and evenly combined.
- Strain Puree: Pass the raspberry puree through a fine-mesh sieve into a bowl, pressing gently to remove seeds and achieve a silky texture.
- Combine Gelatin and Puree: Stir the dissolved gelatin into the strained raspberry puree until thoroughly combined. Allow the mixture to cool to room temperature to avoid deflating the cream in the next step.
- Whip Cream: In a large bowl, use a mixer to whip the heavy cream until soft peaks form, indicating it holds shape but is still smooth and creamy.
- Fold Mixture: Gently fold the cooled raspberry and gelatin mixture into the whipped cream. Do this carefully to maintain the light, airy texture of the mousse.
- Chill to Set: Spoon the mousse into serving dishes or bowls. Refrigerate for at least 3 hours to allow the mousse to set firmly and flavors to meld.
- Serve: Serve the mousse chilled. Optionally, garnish with fresh raspberries or mint leaves for an elegant touch.
Notes
- Adjust sugar according to the tartness of your raspberries to balance sweetness.
- Be careful not to boil the gelatin as it can lose its setting power.
- Use fresh or frozen raspberries depending on availability; frozen raspberries should be thawed before use.
- Folding the raspberry mixture gently into whipped cream preserves the mousse’s light texture.
- Chilling time may be extended for a firmer mousse.
