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Easy Double Raspberry Mousse

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A light, airy, and refreshing double raspberry mousse with a bright fruity flavor and elegant presentation, perfect for summer meals or romantic desserts.

Ingredients

250 g raspberries (fresh or frozen)

15 ml lemon juice

1/2 teaspoon vanilla paste or extract (optional)

1 teaspoon gelatine powder

1 tablespoon cold water

40 g caster sugar

2 large egg whites (pasteurised)

1 pinch salt

Instructions

  1. If using frozen raspberries, thaw completely and discard excess liquid. Blend raspberries until smooth, then strain through a fine sieve to remove seeds. Reserve about one quarter of the purée if making a layered finish.
  2. Place raspberry purée, lemon juice, and vanilla into a small saucepan. Heat gently until just beginning to simmer.
  3. Meanwhile, bloom the gelatine by mixing it with cold water. Remove purée from heat, whisk in gelatine until fully dissolved, then transfer to a bowl and allow to cool to room temperature.
  4. Whip egg whites with salt until foamy. Gradually add caster sugar while whisking, then increase speed and whip until stiff peaks form.
  5. Fold one third of the whipped egg whites into the cooled raspberry mixture, then gently fold the mixture back into the remaining egg whites until light and fluffy.
  6. Spoon or pour mousse into serving cups. Refrigerate for at least 1 hour to set.
  7. Serve chilled, topped with reserved raspberry coulis, fresh raspberries, or dark chocolate shavings if desired.

Notes

Can be prepared up to 24 hours in advance and stored covered in the refrigerator.

Gelatine is essential for proper setting; omitting it will result in a softer mousse.

Frozen raspberries work well if fully thawed and drained.

For extra richness, lightly whipped cream can be folded in at the end.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-double-raspberry-mousse/