Description
Light and airy, this Raspberry Mousse blends fresh raspberries with whipped cream and a delicate touch of gelatin for a silky, elegant dessert. Perfect for special occasions or a refreshing treat any time of year.
Ingredients
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2½ tsp (7 g) unflavored gelatin (1 packet Knox gelatin)
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3 Tbsp cold water
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2 cups (280 g) raspberries, fresh or frozen
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⅔ cup (134 g) granulated sugar (adjust based on tartness of berries)
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1 Tbsp lemon juice (or water)
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1½ cups (355 ml) heavy cream
Instructions
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In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
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In a saucepan over low heat, gently warm the gelatin mixture until dissolved (do not boil). Remove from heat.
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In a blender or food processor, puree raspberries, sugar, and lemon juice until smooth.
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Strain raspberry puree through a fine-mesh sieve to remove seeds, pressing gently.
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Stir the dissolved gelatin into the raspberry puree until fully combined. Let cool to room temperature.
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In a large bowl, whip heavy cream until soft peaks form.
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Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated and smooth.
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Spoon mousse into serving dishes and refrigerate for at least 3 hours, or until set.
- Serve chilled, optionally garnished with fresh raspberries or mint leaves.
Notes
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Use fresh or frozen raspberries; thaw frozen before pureeing.
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Adjust sugar to taste depending on berry tartness.
- For a dairy-free version, substitute coconut cream for heavy cream and use agar-agar instead of gelatin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French, American