Description
This Raspberry Mousse is a delightful, light dessert that perfectly balances sweetness and tartness. The creamy texture combined with the fresh, vibrant flavor of raspberries makes it a perfect treat for any occasion. Whether you’re serving it for a dinner party or enjoying it on a quiet afternoon, this mousse is sure to impress!
Ingredients
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2 cups fresh raspberries (plus extra for garnish)
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1/4 cup granulated sugar
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1 tbsp lemon juice (optional, for added tartness)
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1 cup heavy whipping cream (chilled)
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
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1 tsp unflavored gelatin powder (optional, for firmer texture)
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2 tbsp cold water (if using gelatin)
Instructions
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In a small saucepan over medium heat, place the raspberries and granulated sugar. Stir occasionally, allowing the raspberries to break down and release their juices, about 5-7 minutes.
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Use a fine mesh strainer to press the raspberry mixture through, removing seeds and leaving a smooth puree. Add lemon juice if desired.
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Set the raspberry puree aside to cool completely.
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If using gelatin, dissolve the unflavored gelatin in cold water and let it bloom for 5 minutes. Microwave it for 5-10 seconds until melted, then let it cool slightly. Stir the gelatin into the raspberry puree once it reaches room temperature.
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In a large mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
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Gently fold the raspberry puree into the whipped cream, one-third at a time, until fully combined. The mixture should be light and airy.
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Spoon or pipe the mousse into serving glasses and refrigerate for at least 2 hours to allow it to firm up.
Notes
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For extra crunch, sprinkle chopped nuts like walnuts or almonds over the mousse before serving.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or let it come to room temperature before serving.
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If you prefer a firmer mousse, use the gelatin as directed. For a lighter texture, skip it.
- Prep Time: 20 minutes
- Cook Time: 2 hours