Description
This Raspberry Mousse Dessert is a light, airy treat that’s perfect for any occasion. Made with fresh raspberries, whipped cream, and a hint of vanilla, this mousse combines the tartness of berries with a smooth, creamy texture. The preparation involves cooking the raspberries to release their juices, folding in whipped cream and gelatin to set the mousse, resulting in a refreshing and elegant dessert ideal for warm weather or special gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Dairy
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Gelatin Mixture
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
Garnish (Optional)
- Mint leaves
Instructions
- Cook Raspberry Mixture: In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Stir gently to mix. Place over medium heat and cook for 5-7 minutes, stirring occasionally until the raspberries break down and release their juices.
- Cool and Strain: Remove from heat and let the mixture cool for a few minutes. Strain the raspberry mixture through a fine mesh strainer into a bowl to remove seeds, pressing with the back of a spoon. Stir in vanilla extract and let cool completely.
- Whip Cream: In a chilled large mixing bowl, beat the heavy whipping cream on medium speed until it thickens, about 2-3 minutes. Add powdered sugar and continue beating on high speed until soft peaks form. Be careful not to overbeat.
- Prepare Gelatin: Sprinkle the unflavored gelatin over cold water in a small bowl and let it bloom for 5 minutes. Microwave for 10-15 seconds until completely dissolved, stirring to remove lumps. Allow to cool slightly.
- Combine Gelatin and Puree: Slowly pour the dissolved gelatin into the cooled raspberry puree, stirring continuously to incorporate evenly.
- Fold in Whipped Cream: Gently fold the whipped cream into the raspberry mixture with a spatula to maintain the airiness, ensuring no streaks remain.
- Chill the Mousse: Divide the mousse evenly into serving glasses or bowls. Cover with plastic wrap to prevent odors and chill in the refrigerator for at least 4 hours or overnight for best results.
- Serve and Garnish: Once set, garnish with extra fresh raspberries and mint leaves if desired. Serve chilled and enjoy this delightful dessert.
Notes
- Use fresh, ripe raspberries for the best flavor and natural sweetness.
- Be careful not to overbeat the whipped cream to avoid turning it into butter.
- Make sure the gelatin is fully dissolved and slightly cooled before adding it to the puree to prevent clumping.
- This mousse can be prepared a day in advance and stored in the refrigerator for convenience.
- For a vegan alternative, use agar-agar instead of gelatin and coconut cream instead of heavy whipping cream, adjusting the recipe accordingly.
