Description

This Raspberry Mousse is a light, airy dessert made from fresh raspberries blended into a smooth puree and combined with whipped cream. With the option of using gelatin for a firmer texture, it’s perfect for a refreshing treat that balances tartness and sweetness. The mousse is chilled until set and garnished with fresh raspberries, making it a delightful and elegant dessert for any occasion.

Ingredients

Scale

Raspberry Puree

2 cups fresh raspberries (plus a few extra for garnish)
1/4 cup granulated sugar
1 tbsp lemon juice (optional, to enhance tartness)

Whipped Cream

1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar
1/2 tsp vanilla extract

Gelatin Mixture (Optional)

1 tsp unflavored gelatin powder
2 tbsp cold water

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Instructions

Bloom Gelatin: In a small bowl, combine the gelatin powder and cold water. Let it sit for 5 minutes to bloom. Skip this step if not using gelatin.
Prepare Raspberry Puree: In a blender or food processor, combine fresh raspberries, granulated sugar, and lemon juice (if using). Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside the raspberry puree.
Whip Cream: In a separate bowl, beat chilled heavy whipping cream, powdered sugar, and vanilla extract on high speed with an electric mixer until soft peaks form.
Dissolve Gelatin: If using gelatin, warm the raspberry puree gently over low heat in a small saucepan. Stir in the bloomed gelatin and whisk until fully dissolved. Allow it to cool slightly.
Combine Mixtures: Gently fold the raspberry puree (with or without gelatin) into the whipped cream until well combined and smooth.
Chill: Spoon the mousse into serving dishes or glasses. Refrigerate for at least 2 hours or until set.
Garnish and Serve: Just before serving, garnish with fresh raspberries.

Notes

For a firmer mousse, use gelatin; omit for a softer, lighter texture.
Straining the raspberry puree ensures a smooth texture without seeds.
Chilled heavy cream whips better, so make sure it is very cold before use.
Lemon juice is optional but enhances the tartness and flavor of the raspberries.
Store leftovers covered in the refrigerator and consume within 2 days for best freshness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Blending
Cuisine: French