Description
Delightful raspberry mousse celebrates summer’s sweet essence with a creamy, elegant dessert. Chilled layers of airy mousse and fresh raspberries create a perfect ending you’ll savor with pure culinary joy.
Ingredients
Scale
- 2 cups (480 ml) raspberries, fresh or frozen
- 1 cup (240 ml) heavy whipping cream, cold
- ¼ cup (50 g) granulated sugar
- 2 tbsps powdered sugar
- 1 tbsp lemon juice
- 1 tsp unflavored gelatin powder
- 2 tbsps cold water
- ½ tsp vanilla extract
- Raspberries, fresh (for garnish)
- Whipped cream (for garnish)
- White chocolate shavings (for garnish)
- Mint leaves (for garnish)
Instructions
- Raspberry Reduction: Simmer raspberries with sugar and lemon juice in a saucepan, allowing fruits to break down and release intense flavors while stirring periodically.
- Puree Preparation: Strain raspberry mixture through a fine-mesh sieve, pressing to extract maximum juice, creating a smooth, glossy puree while removing seeds.
- Gelatin Activation: Sprinkle gelatin powder over cold water, letting it bloom, then gently warm to ensure complete dissolution into a translucent liquid.
- Mixture Integration: Whisk gelatin into slightly cooled raspberry puree, creating a harmonious, consistent texture with vibrant color and smooth consistency.
- Cream Development: Whip heavy cream with powdered sugar and vanilla extract until soft, billowy peaks form, creating a luxurious base for the mousse.
- Mousse Formation: Fold raspberry-gelatin mixture into whipped cream using gentle circular motions, maintaining an airy structure and creating an elegant marbled pattern.
- Chilling and Presentation: Transfer mousse into serving glasses, refrigerate until set into a light, silky consistency, then garnish with fresh raspberries, white chocolate shavings, or additional whipped cream for a stunning final touch.
Notes
- Strain Carefully: Use a fine-mesh sieve and press raspberries gently to extract maximum juice without forcing seeds through, ensuring a smooth, refined texture.
- Temperature Control: Keep gelatin warm but not boiling when dissolving, as overheating can reduce its setting properties and compromise the mousse’s structure.
- Folding Technique: Use a spatula with slow, circular motions when combining raspberry mixture and whipped cream to preserve the light, airy consistency and prevent deflating the cream.
- Chilling Strategy: Allow mousse to set minimum 4 hours in refrigerator, preferably overnight, for optimal firmness and enhanced flavor development. Cover surface with plastic wrap to prevent moisture formation and preserve delicate texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 202
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 62 mg