Raspberry Mousse Recipe
A light and airy Raspberry Mousse made with fresh raspberries, whipped cream, and a touch of vanilla. This elegant dessert can be enhanced with gelatin for a firmer texture or enjoyed as a smooth, creamy treat. Perfect for summer gatherings or a refreshing finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
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)
Mousse Base
- 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 and achieve a smooth puree. Add lemon juice if using. Set aside to cool completely.
- Prepare the Gelatin (Optional): If a firmer mousse is desired, sprinkle 1 teaspoon of unflavored gelatin powder over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes. Microwave the bloomed gelatin for 5-10 seconds until melted, 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. Using an electric mixer, whip until stiff peaks form, being careful not to over-whip to avoid graininess.
- Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three portions until fully incorporated, creating a light pink, airy mixture. If using gelatin, the mixture will begin to set as it chills.
- Chill the Mousse: Spoon or pipe the mousse into serving glasses or dessert bowls. Refrigerate for at least 2 hours to firm up and for flavors to meld. Garnish with fresh raspberries before serving.
Notes
- For a vegan alternative, substitute heavy cream with coconut cream and use agar-agar instead of gelatin.
- If you prefer a lighter mousse, omit the gelatin but expect a softer texture.
- Use fresh raspberries for the best flavor; frozen can be used but may alter the texture slightly.
- Chilling the mixing bowl and beaters can help whip the cream more efficiently.
- Adjust sugar quantities according to the sweetness of your raspberries.
Keywords: raspberry mousse, berry dessert, whipped cream dessert, easy mousse recipe, summer dessert
Find it online: https://victoriablair.com/raspberry-mousse-recipe/
