Description

This Raspberry Mousse is a light, airy dessert featuring fresh or frozen raspberries pureed into a smooth, sweet mousse. Set with unflavored gelatin and balanced with a hint of lemon juice, it is a perfect make-ahead treat that is both elegant and refreshing. The creamy texture comes from whipped heavy cream gently folded into the raspberry mixture, making it a delightful dessert ideal for warm days or special occasions.

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
⅔ cup (134 g) granulated sugar (adjust based on tartness of berries)
1 Tbsp lemon juice (or water)

Cream

1½ cups (355 ml) heavy cream

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Instructions

Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to absorb the water and soften.
Dissolve the gelatin: Gently warm the gelatin mixture in a saucepan over low heat until it is fully dissolved, taking care not to let it boil. Remove from heat once dissolved.
Puree the raspberries: In a blender or food processor, combine raspberries, sugar, and lemon juice. Puree them until smooth.
Strain the raspberry puree: Pass the pureed raspberry mixture through a fine-mesh sieve, pressing gently to remove seeds and achieve a smooth texture.
Combine gelatin and raspberry puree: Stir the dissolved gelatin into the strained raspberry puree thoroughly, then let this mixture cool to room temperature.
Whip the heavy cream: In a large bowl, whip the heavy cream until soft peaks form, creating a light, airy base for the mousse.
Fold mixtures together: Gently fold the cooled raspberry-gelatin mixture into the whipped cream until fully incorporated and smooth, preserving the airy texture.
Chill the mousse: Spoon the mousse into serving dishes and refrigerate for at least 3 hours, or until firmly set and chilled.
Serve: Serve the raspberry mousse chilled, optionally garnished with fresh raspberries or mint leaves for an attractive presentation.

Notes

Ensure gelatin does not boil, or it will lose its setting properties.
Adjust sugar quantity according to the tartness of the raspberries to achieve balanced sweetness.
Straining the puree is important to remove seeds for a smooth mousse texture.
This mousse can be made a day in advance and kept refrigerated.
For a vegan alternative, consider using agar-agar in place of gelatin and coconut cream instead of heavy cream.
Garnish with mint or extra raspberries for added flavor and presentation.