Description
This Raspberry Mousse recipe is a delightful and easy-to-make dessert perfect for beginners. Made with fresh raspberries, whipped cream, and a hint of vanilla, this mousse is light, airy, and bursting with natural fruit flavor. The optional gelatin ensures a firmer texture, making it a versatile treat for any occasion. Served chilled and garnished with fresh raspberries, it’s both visually appealing and deliciously satisfying.
Ingredients
Scale
Raspberry Puree
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Optional
- 1 tablespoon gelatin (for a firmer mousse)
Instructions
- Prepare Raspberries: Rinse the raspberries thoroughly under cold water and pat them dry completely to avoid adding extra moisture to your mousse.
- Blend Raspberries: Combine the fresh raspberries, granulated sugar, and lemon juice in a blender and blend them until you achieve a smooth puree.
- Strain Mixture: Pour the raspberry puree through a fine-mesh sieve into a bowl to remove all seeds, resulting in a silky smooth texture.
- Whip Cream: In a separate chilled bowl, whip the heavy cream along with the vanilla extract until soft peaks form, which means the cream holds shape but is still soft to the touch.
- Sweeten Whipped Cream: Gradually add the powdered sugar to the whipped cream while continuing to whip until the cream holds firm peaks, making it stable enough to fold with the raspberry mixture.
- Combine Mixtures: Gently fold the seedless raspberry puree into the whipped cream using a spatula. Fold carefully to keep the mixture light and airy, avoiding deflating the whipped cream.
- Add Gelatin (Optional): If using gelatin for a firmer mousse, dissolve it in a small amount of warm water following package instructions, then gently fold it into the raspberry and cream mixture thoroughly and evenly.
- Chill the Mousse: Spoon the mousse into individual serving glasses or bowls and refrigerate for at least 2-3 hours, allowing it to set and develop flavor.
- Garnish and Serve: Before serving, optionally garnish your mousse with fresh raspberries or a small dollop of whipped cream to enhance presentation and taste.
Notes
- Ensure raspberries are completely dry before blending to prevent a watery mousse.
- Folding technique is important to keep the mousse light and fluffy; avoid overmixing.
- Gelatin is optional but recommended if you prefer a firmer mousse.
- For a dairy-free version, substitute heavy cream with coconut cream, but note texture differences.
- The mousse can be prepared a day ahead and kept refrigerated to improve flavor melding.
