Here’s a light and elegant Raspberry Mousse recipe—creamy, fruity, and perfect for desserts or special occasions. 🍓
Raspberry Mousse 🍨
Ingredients (serves 4–6)
- 2 cups Fresh or Frozen Raspberries
- ½ cup Granulated Sugar
- 1 teaspoon Lemon Juice
- 1 teaspoon Unflavored Gelatin
- 2 tablespoons Water (for blooming gelatin)
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
Instructions
1. Prepare the raspberries
- In a blender or food processor, puree the raspberries with sugar and lemon juice.
- Strain through a fine mesh sieve to remove seeds (optional for smooth mousse).
2. Bloom the gelatin
- Sprinkle gelatin over 2 tablespoons water and let sit for 5 minutes to soften.
- Gently heat the gelatin in the microwave or on a stovetop for a few seconds until melted.
3. Combine gelatin and raspberry puree
- Stir melted gelatin into the raspberry puree until fully incorporated.
- Let the mixture cool slightly but not set.
4. Whip the cream
- In a chilled bowl, whip heavy cream with vanilla extract until soft peaks form.
5. Fold the cream into the raspberry mixture
- Gently fold whipped cream into the raspberry mixture until smooth and airy.
- Avoid overmixing to keep the mousse light.
6. Chill
- Spoon mousse into individual serving glasses or a bowl.
- Refrigerate for 2–4 hours until set.
7. Serve
- Garnish with fresh raspberries, chocolate shavings, or mint leaves if desired.
✅ Tips:
- For extra flavor, add 1–2 tablespoons of raspberry liqueur or fruit syrup.
- Can be made a day ahead, making it perfect for entertaining.
- For a layered dessert, alternate mousse with crumbled cookies or sponge cake in glasses.
If you want, I can also give a no-gelatin version that uses whipped cream and cream cheese for a lighter, fluffier raspberry mousse.
Do you want me to share that version?
