Description
This Raspberry Mousse is a light, airy dessert combining fresh raspberries pureed and sweetened with sugar and lemon juice, then set with gelatin and folded into softly whipped cream. It’s a refreshing and elegant treat, perfect for summer or special occasions, garnished with fresh raspberries and optional mint leaves.
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 Raspberries: Puree the fresh raspberries in a blender or food processor until smooth, then pass the mixture through a fine-mesh sieve to remove the seeds, resulting in a silky raspberry puree.
- Heat Mixture: In a small saucepan, combine the raspberry puree, granulated sugar, and lemon juice over medium heat. Stir gently until the sugar dissolves and the mixture is heated 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 soften and bloom.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved. Remove from heat and allow the mixture to cool to room temperature to avoid deflating the whipped cream in the next steps.
- Whip Cream: In a large mixing bowl, whip the heavy whipping cream and vanilla extract with an electric mixer until soft peaks form. Be careful not to overwhip.
- Fold Mixtures: Gently fold the cooled raspberry mixture into the whipped cream, ensuring the cream stays light and airy, blending them evenly without deflating the mousse.
- Chill Mousse: Spoon the mousse mixture into individual serving glasses or bowls. Refrigerate for at least 2 to 3 hours or until the mousse is fully set and chilled.
- Serve and Garnish: Just before serving, garnish each mousse with fresh raspberries and optional fresh mint leaves to add a pop of color and freshness.
Notes
- Ensure the raspberry mixture is cooled to room temperature before folding into the whipped cream to prevent melting the cream.
- You can substitute gelatin with agar-agar for a vegetarian version, but adjust quantities as per the package instructions.
- This mousse can be prepared a day ahead and kept refrigerated.
- Fresh mint leaves add a nice aroma and a pop of green color, but they’re optional.
- For a more tart flavor, adjust the lemon juice to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
