Raspberry Mousse Recipe
This Raspberry Mousse is a light, airy dessert made from fresh raspberries, whipped cream, and a hint of vanilla. It offers a delicate balance of sweet and tart flavors, perfect for a refreshing treat. The optional gelatin provides a firmer texture, making it ideal for elegant presentations in glasses or dessert bowls.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
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)
Whipped Cream Mixture
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Gelatin (Optional)
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
Instructions
- Prepare the Raspberry Puree: Place the fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and release their juices, about 5-7 minutes. Then, press the mixture through a fine mesh strainer to remove seeds, creating a smooth puree. Add lemon juice if desired and set aside to cool completely.
- Prepare the Gelatin (Optional): Bloom 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water by letting it sit for 5 minutes. Microwave the bloomed gelatin for 5-10 seconds until it melts, then let it cool slightly. Stir the melted gelatin into the cooled raspberry puree.
- Whip the Cream: In a large mixing bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until stiff peaks form. Avoid over-whipping to prevent a grainy texture.
- Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three additions, ensuring the mixture is light pink and airy. If gelatin is added, the mousse will gain a firmer set once chilled.
- Chill the Mousse: Spoon or pipe the mousse into serving glasses or dessert bowls. Refrigerate for at least 2 hours to allow the mousse to set and flavors to meld beautifully.
Notes
- Using gelatin is optional but recommended for a firmer mousse texture suitable for plating or piped presentations.
- Make sure the raspberry puree is completely cooled before folding into whipped cream to prevent deflating the cream.
- You can substitute lemon juice with lime juice for a slightly different tartness.
- For a dairy-free option, replace heavy cream with coconut cream and omit gelatin or use agar-agar.
- Garnish with fresh raspberries or mint leaves before serving for an elegant touch.
Keywords: Raspberry mousse, raspberry dessert, whipped cream mousse, fruity mousse, elegant dessert, berry mousse, light mousse recipe
Find it online: https://annakocht.com/raspberry-mousse-recipe/
