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Raspberry Mousse

A luxurious dessert featuring a silky mousse paired with a buttery shortbread base and a vibrant raspberry confit, perfect for elegant celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 150 g shortbread biscuits pure butter, finely crushed
  • 60 g melted butter
Mousse Ingredients
  • 250 g mascarpone
  • 150 ml very cold whole liquid cream, minimum 30 percent fat
  • 50 g icing sugar
  • 1 teaspoon vanilla extract
Confit Ingredients
  • 200 g fresh or frozen raspberries
  • 30 g sugar
Garnish Ingredients
  • 100 g fresh raspberries for serving
  • 20 g hazelnut chips
  • a few mint leaves

Method
 

Preparation of Base
  1. Reduce the shortbread biscuits into fine crumbs using a blender or a rolling pin.
  2. Mix the crumbs with the melted butter until a homogeneous sandy texture is obtained.
  3. Spread into individual circles and press firmly. Refrigerate for 15 minutes.
Preparation of Confit
  1. Heat the raspberries with the sugar over low heat until a compote is obtained.
  2. Blend or strain through a sieve if desired. Let cool completely.
  3. Spread a thin layer of cooled confit over each biscuit base.
Preparation of Mousse
  1. In a very cold bowl, whip the mascarpone, liquid cream, icing sugar, and vanilla until a firm and airy texture similar to thick whipped cream is obtained.
  2. Pipe or spoon the mousse over the confit. Smooth the surface with a spatula.
Setting and Serving
  1. Refrigerate for at least 4 hours so that the mousse sets perfectly.
  2. Gently unmold and decorate with fresh raspberries, hazelnut chips, and mint leaves before serving.

Notes

Chill everything: bowl, whisks, and cream. Cold equipment gives a cleaner, more stable whip. You can replace raspberries with strawberries, blackberries, or mango to vary the flavors. Keeps 48 hours in the refrigerator. Can be frozen without final decoration and thawed slowly in the refrigerator.