Description
This Raspberry Mousse is a light, airy, and refreshing dessert that combines the tartness of fresh raspberries with the smoothness of whipped cream. A perfect treat for any occasion, with or without gelatin for added firmness.
Ingredients
Scale
- 2 cups fresh raspberries (plus a few extra for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional, to enhance tartness)
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp unflavored gelatin powder (optional, for a firmer texture)
- 2 tbsp cold water (if using gelatin)
Instructions
- In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to bloom. If you’re not using gelatin, skip this step.
- In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice (if using). Blend until smooth, then strain the mixture through a fine-mesh sieve to remove the seeds. Set the raspberry puree aside.
- In a separate bowl, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
- If using gelatin, heat the raspberry puree in a small saucepan over low heat until warm. Stir in the bloomed gelatin mixture and whisk until fully dissolved. Let it cool slightly.
- Gently fold the raspberry puree (with or without gelatin) into the whipped cream until well combined and smooth.
- Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours or until set.
- Garnish with fresh raspberries just before serving.
Notes
- If you prefer a firmer mousse, the gelatin is a great addition. However, the mousse will still be delicious and smooth without it.
- Make sure the whipping cream is very cold for the best results when whipping.
- This mousse can also be made a day in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American