Raspberry Mousse
Light, airy mousse with a tangy raspberry puree folded into softly whipped cream.
Dietary
Wheat free, Nut free
Allergens
Dairy
This chilled dessert layers pureed raspberries with sweetened whipped cream and a touch of gelatin for structure, resulting in a silky, spoonable texture. It works well as an elegant finish to a dinner party or a make-ahead treat for warm-weather gatherings. Serve in small glasses with a few whole berries on top.
Ingredients
- 3 cups fresh raspberries, plus extra for garnish
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 1/4 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Method
-
Combine raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until berries break down and release their juices, about 5 minutes.
-
Pour the cooked raspberries through a fine-mesh sieve into a bowl, pressing with a spatula to extract puree and discard seeds. You should have about 1 1/2 cups puree.
-
Sprinkle gelatin over cold water in a small bowl and let stand until softened, about 5 minutes.
-
Microwave the softened gelatin in short 10-second bursts, stirring between each, until fully melted and liquid, about 20 seconds total.
-
Whisk the melted gelatin into the warm raspberry puree until fully incorporated. Set aside to cool to room temperature, about 15 minutes.
-
In a large bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and salt with a hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
-
Fold about one-third of the whipped cream into the cooled raspberry puree to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
-
Divide the mousse among six small glasses or ramekins. Cover and refrigerate until set, at least 4 hours.
-
Garnish with whole fresh raspberries just before serving.
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Raspberry Mousse
This chilled dessert layers pureed raspberries with sweetened whipped cream and a touch of gelatin for structure, resulting in a silky, spoonable texture. It works well as an elegant finish to a dinner party or a make-ahead treat for warm-weather gatherings. Serve in small glasses with a few whole berries on top.
4 hr 30 min 6 servings 245 cal
Ingredients
- 3 cups fresh raspberries, plus extra for garnish
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 1/4 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Method
- 1
Combine raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until berries break down and release their juices, about 5 minutes.
- 2
Pour the cooked raspberries through a fine-mesh sieve into a bowl, pressing with a spatula to extract puree and discard seeds. You should have about 1 1/2 cups puree.
- 3
Sprinkle gelatin over cold water in a small bowl and let stand until softened, about 5 minutes.
- 4
Microwave the softened gelatin in short 10-second bursts, stirring between each, until fully melted and liquid, about 20 seconds total.
- 5
Whisk the melted gelatin into the warm raspberry puree until fully incorporated. Set aside to cool to room temperature, about 15 minutes.
- 6
In a large bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and salt with a hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
- 7
Fold about one-third of the whipped cream into the cooled raspberry puree to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
- 8
Divide the mousse among six small glasses or ramekins. Cover and refrigerate until set, at least 4 hours.
- 9
Garnish with whole fresh raspberries just before serving.