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Raspberry Mousse Recipe

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A light and elegant raspberry mousse made with fresh berries and whipped cream, perfectly balanced between sweet and tart with a silky, airy texture.

Ingredients

2 cups fresh raspberries (plus extra for garnish)

1/2 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon water

1 tablespoon unflavored gelatin

1 1/2 cups heavy cream, cold

1/2 teaspoon vanilla extract

Instructions

  1. Sprinkle gelatin over 1 tablespoon cold water in a small bowl and let bloom for 5 minutes until spongy.
  2. Blend raspberries, sugar, and lemon juice until smooth. Strain through a fine-mesh sieve if desired for a smoother texture.
  3. Microwave bloomed gelatin for 10–15 seconds until fully dissolved and liquid. Whisk immediately into the raspberry puree.
  4. In a chilled bowl, whip heavy cream with vanilla extract until soft peaks form.
  5. Fold one-third of the whipped cream into the raspberry mixture to lighten it.
  6. Gently fold in the remaining whipped cream in two additions, maintaining an airy texture.
  7. Divide into serving glasses, cover, and refrigerate for at least 3 hours or until set.
  8. Garnish with fresh raspberries before serving.

Notes

Strain raspberry seeds for an ultra-smooth mousse.

Do not overwhip the cream to maintain a silky texture.

Ensure gelatin is fully dissolved to help the mousse set properly.

Chill overnight for best flavor and texture.

Nutrition

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