Description
This Raspberry Mousse is a light and airy dessert blending fresh raspberry puree with whipped cream, optionally stabilized with gelatin for a firmer texture. Perfectly balanced with a touch of sweetness and a hint of tartness, it makes a refreshing treat ideal for warm days or elegant dinners.
Ingredients
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)
Mousse
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Gelatin (Optional for Firmer Texture)
- 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 for about 5-7 minutes. Then, press the mixture through a fine mesh strainer to remove seeds, leaving a smooth puree. Add lemon juice if desired and set aside to cool completely.
- Prepare the Gelatin (Optional): If using gelatin for a firmer mousse, dissolve 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water and let it bloom for 5 minutes. Microwave for 5-10 seconds until melted and cool slightly. Stir the melted gelatin into the cooled raspberry puree.
- Whip the Cream: In a large bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until stiff peaks form, taking care not to over-whip to avoid graininess.
- Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three additions until fully combined and light pink. The gelatin mixture will begin to set as it chills, providing more structure.
- Chill the Mousse: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow the mousse to firm up and flavors to meld before serving. Garnish with extra raspberries if desired.
Notes
- The addition of lemon juice is optional but enhances the tartness of the raspberries.
- Gelatin is optional; omitting it will yield a softer, more delicate mousse.
- Ensure the raspberry puree has cooled to room temperature before adding gelatin to prevent clumping.
- Do not over-whip the cream to avoid turning it grainy or into butter.
- For a dairy-free variation, substitute whipped cream with coconut cream, though texture will vary.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
