Raspberry Mousse Recipe
A delicate, airy raspberry mousse that balances sweet and tart flavors with a creamy texture. Perfect as a refreshing dessert for any occasion, this mousse is simple to prepare yet elegant enough to impress.
Equipment
- Electric mixer or whisk
- Fine mesh sieve
- Mixing bowls (glass or metal)
- Heatproof bowl for gelatin
- Serving glasses or molds
Ingredients
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons sugar (adjust to taste)
- 2 teaspoons gelatin powder (or agar agar for vegan)
- 3 tablespoons cold water
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract (optional)
- Lemon zest (optional, for brightness)
Instructions
- Prepare the Raspberry Puree: Blend raspberries with sugar until smooth. Strain through a fine sieve to remove seeds if desired.
- Bloom Gelatin: Sprinkle gelatin over cold water and let stand 5 minutes to bloom. Heat gently until fully dissolved.
- Combine: Stir gelatin into warm raspberry puree, mixing thoroughly.
- Whip Cream: Beat chilled cream with vanilla to soft peaks.
- Fold: Gently fold the raspberry mixture into whipped cream, maintaining volume.
- Chill: Pour mousse into serving dishes and refrigerate for at least 4 hours until set.
Notes
- For a seedless mousse, always strain the raspberry puree.
- Adjust sweetness based on berry tartness.
- Use gelatin alternatives like agar agar for a vegan version.
- Gently fold to keep mousse airy and light.
- Chill time is essential for mousse to set properly and develop texture.