Description
This silky Raspberry Mousse is a light and airy dessert perfect for any occasion, combining fresh raspberries with smooth whipped cream and a hint of lemon. It requires no baking and sets beautifully in the refrigerator, making it an elegant yet simple treat.
Ingredients
Scale
Gelatin Mixture
- 2½ tsp (7 g) unflavored gelatin (1 packet Knox gelatin)
- 3 Tbsp cold water
Raspberry Puree
- 2 cups (280 g) raspberries, fresh or frozen
- â…” 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 to soften and absorb the liquid.
- Dissolve the Gelatin: Gently warm the bloomed gelatin in a saucepan over low heat until fully dissolved, avoiding boiling. Remove from heat.
- Puree the Raspberries: In a blender or food processor, blend the raspberries, sugar, and lemon juice until smooth to create a vibrant raspberry puree.
- Strain the Puree: Pass the raspberry puree through a fine-mesh sieve to remove seeds, pressing gently to extract maximum flavor and smoothness.
- Combine Gelatin and Puree: Stir the dissolved gelatin into the raspberry puree thoroughly and allow the mixture to cool to room temperature.
- Whip the Cream: In a large bowl, whip the heavy cream until soft peaks form, creating a light and fluffy texture.
- Fold Mixture into Cream: Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated and smooth, preserving the airy consistency.
- Chill the Mousse: Spoon the mousse into serving dishes and refrigerate for at least 3 hours, allowing it to set firmly.
- Serve: Serve the mousse chilled, optionally garnished with fresh raspberries or mint leaves for added freshness and presentation.
Notes
- For a stronger raspberry flavor, use fresh ripe berries when available.
- Adjust sugar quantity based on the tartness of your raspberries.
- Do not boil the gelatin mixture to prevent losing its setting properties.
- Folding gently preserves the mousse’s light and airy texture.
- Can be made a day ahead and stored covered in the refrigerator.
