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Raspberry Mousse

A light and airy Raspberry Mousse made with fresh or frozen raspberries, sweet cream, and a touch of lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Raspberry Purée
  • 1 1/2 cups fresh or frozen raspberries Ensure frozen raspberries are thawed and well-drained.
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon powdered gelatin To be dissolved in water.
  • 1 tablespoon cold water
  • optional 2 tablespoons freeze-dried raspberry powder or a few drops of red food coloring For vibrant color.
Whipped Cream
  • 1 cup heavy whipping cream Chilled for best results.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • a pinch kosher salt

Method
 

Preparation
  1. Blend raspberries, lemon juice, and sugar until smooth.
  2. Pass the puree through a fine mesh sieve to remove seeds.
  3. Heat the raspberry puree in a saucepan over medium heat for 6-8 minutes until thickened.
  4. In a small bowl, mix cold water and gelatin, allowing it to absorb.
  5. Add the gelatin mixture to the warm raspberry puree and stir until dissolved.
Whipping
  1. In a separate bowl, whip the chilled heavy cream with powdered sugar, vanilla extract, and salt until soft peaks form.
  2. Fold in the raspberry mixture gently, mixing one-third at a time.
Setting
  1. Spoon the mousse into glasses or molds and refrigerate for at least 3 hours.

Notes

Chilling mixing bowl and beaters before whipping cream helps achieve maximal volume. Use the ripest raspberries for the best flavor.