Description
This light and airy Raspberry Mousse recipe blends fresh raspberries with whipped cream and a touch of sweetness to create a refreshing and elegant dessert. Optional gelatin ensures a firmer texture, perfect for serving chilled at your next gathering or special occasion.
Ingredients
Scale
Raspberry Puree
- 2 cups fresh raspberries (plus a few extra for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional, to enhance tartness)
Gelatin Mixture (Optional)
- 1 tsp unflavored gelatin powder (optional, for a firmer texture)
- 2 tbsp cold water (if using gelatin)
Whipped Cream Mixture
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Bloom gelatin: In a small bowl, combine gelatin powder and cold water. Let it sit for 5 minutes to bloom. Skip this step if you aren’t using gelatin.
- Prepare raspberry puree: Blend fresh raspberries, granulated sugar, and lemon juice in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside.
- Whip cream: Using an electric mixer, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Dissolve gelatin (if using): Warm the raspberry puree in a small saucepan over low heat. Stir in the bloomed gelatin and whisk until fully dissolved. Allow to cool slightly.
- Combine mixtures: Gently fold the raspberry puree (with gelatin if used) into the whipped cream until smooth and well combined.
- Chill mousse: Spoon the mousse into serving dishes or glasses. Refrigerate for at least 2 hours or until set.
- Garnish and serve: Just before serving, garnish with fresh raspberries.
Notes
- Using gelatin is optional; omit for a softer mousse texture.
- Straining the raspberry puree removes seeds for a smoother mousse.
- Ensure the heavy cream is well chilled for better whipping.
- Adjust sugar quantity to taste if raspberries are very tart or sweet.
- The mousse can be prepared a day ahead and stored covered in the refrigerator.
