Description
This Raspberry Mousse is a light, airy dessert that balances the tartness of fresh or frozen raspberries with the creamy richness of whipped heavy cream. Gelatin helps set the mousse to a perfect, smooth consistency, making it an elegant treat ideal for special occasions or a refreshing summer dessert.
Ingredients
Scale
Gelatin Base
- 2½ tsp (7 g) unflavored gelatin (1 packet Knox gelatin)
- 3 Tbsp cold water
Raspberry Puree
- 2 cups (280 g) raspberries, fresh or frozen
- ⅔ cup (134 g) granulated sugar (adjust based on tartness of berries)
- 1 Tbsp lemon juice (or water)
Cream
- 1½ cups (355 ml) heavy cream
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes, allowing the gelatin to absorb the water and soften.
- Dissolve the Gelatin: Warm the gelatin mixture gently over low heat in a saucepan until fully dissolved, taking care not to boil it. Remove from heat once dissolved.
- Puree the Raspberries: In a blender or food processor, blend fresh or frozen raspberries with sugar and lemon juice until the mixture is smooth and well combined.
- Strain the Puree: Pass the raspberry puree through a fine-mesh sieve to remove seeds, pressing gently to extract as much liquid and flavor as possible, ensuring a silky texture.
- Combine Gelatin and Puree: Stir the dissolved gelatin into the strained raspberry puree thoroughly until fully incorporated, then allow the mixture to cool to room temperature.
- Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form, creating light and airy whipped cream.
- Fold Mixtures Together: Gently fold the cooled raspberry-gelatin mixture into the whipped cream, mixing delicately to maintain the mousse’s light texture while achieving a smooth blend.
- Refrigerate to Set: Spoon the mousse into individual serving dishes and refrigerate for at least 3 hours, or until the mousse is firm and set.
- Serve: Serve the mousse chilled, optionally garnished with fresh raspberries or mint leaves for an attractive presentation and added freshness.
Notes
- Adjust sugar quantity depending on the tartness of your raspberries to achieve desired sweetness.
- Make sure not to boil the gelatin to maintain its setting properties.
- Using a fine-mesh sieve ensures a smooth mousse free of raspberry seeds.
- The mousse can be made ahead of time and stored refrigerated for up to 2 days.
- For a lighter version, substitute half the heavy cream with whipped aquafaba (chickpea water) for a dairy-free option, but note this affects texture and taste.
