Description
This light and airy Raspberry Mousse features fresh raspberries blended with whipped cream and a touch of lemon, creating a delightful dessert that’s perfect for any occasion. Easy to prepare and sure to impress, it’s a refreshing treat that can be made ahead of time.
Ingredients
Scale
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- Mint leaves (for garnish, optional)
Instructions
- In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Stir gently to mix everything together.
- Place the saucepan over medium heat and cook the mixture for about 5-7 minutes, stirring occasionally, until the raspberries break down and release their juices.
- Remove from heat and let it cool for a few minutes.
- Strain the raspberry mixture through a fine mesh strainer into a bowl to remove the seeds, using the back of a spoon to press the mixture through.
- Stir in the vanilla extract and set aside to cool completely.
- In a large mixing bowl, pour in the heavy whipping cream. Ensure your bowl and beaters are cold.
- Beat the cream on medium speed until it starts to thicken, about 2-3 minutes.
- Add the powdered sugar and continue to beat on high speed until soft peaks form. Avoid overbeating.
- Set the whipped cream aside.
- In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom.
- Microwave the bloomed gelatin for 10-15 seconds until completely dissolved, stirring well to remove lumps.
- Let it cool slightly before adding it to the raspberry puree.
- Slowly pour the dissolved gelatin into the cooled raspberry puree while stirring continuously.
- Gently fold the whipped cream into the raspberry mixture using a spatula, being careful not to deflate the whipped cream.
- Continue folding until well combined and no streaks of whipped cream remain.
- Divide the mousse mixture evenly among serving glasses or bowls.
- Cover with plastic wrap or lids to prevent odors from the fridge.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
- Once set, garnish with extra raspberries and mint leaves if desired. Serve chilled and enjoy!
Notes
- For a more intense raspberry flavor, you can add a bit more raspberry puree to the mousse mixture.
- This mousse can be made a day in advance, making it a great option for entertaining.
- Prep Time: 30 minutes
- Cook Time: 10 minutes