Description
This Raspberry Mousse is silky, smooth, and packed with fresh raspberry puree, folded into fluffy whipped cream for a light yet indulgent dessert. It’s easy to make and perfect for special occasions like Valentine’s Day, summer gatherings, or dinner parties!
Ingredients
Scale
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Fresh raspberries
- Whipped cream
- White chocolate shavings
- Mint leaves
Instructions
-
Make Raspberry Puree:
- In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 5 minutes, stirring until raspberries break down.
- Strain through a fine-mesh sieve to remove seeds. Let cool slightly.
-
Prepare Gelatin:
- In a small bowl, sprinkle gelatin powder over 2 tablespoons cold water and let sit for 5 minutes to bloom.
- Microwave for 10 seconds until liquid, then stir into the warm raspberry puree. Let cool to room temperature.
-
Whip the Cream:
- In a large bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
-
Fold Everything Together:
- Gently fold the cooled raspberry mixture into the whipped cream until fully combined and smooth.
-
Chill & Serve:
- Spoon or pipe into serving glasses and refrigerate for 2-3 hours until set.
- Garnish with fresh raspberries, whipped cream, or white chocolate shavings before serving.
Notes
- No gelatin? Replace it with 1 tablespoon cornstarch mixed into the raspberry puree before cooking.
- Want it sweeter? Add more powdered sugar to the whipped cream.
- Storage: Refrigerate for up to 3 days.