Description
This Raspberry Mousse is a light and airy dessert that combines the tartness of fresh raspberries with the smooth richness of whipped cream. Enhanced with a touch of vanilla and set perfectly with gelatin, this no-bake mousse is an elegant treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Raspberry Mixture
- 1 1/2 cups raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Gelatin Mixture
- 1 teaspoon gelatin
- 2 tablespoons water
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Cook the raspberries: Place the raspberries in a small saucepan over medium heat, adding sugar and stirring occasionally until the sugar dissolves and the raspberries break down, about 5-7 minutes.
- Strain the mixture: Remove from heat and pass the cooked raspberries through a fine mesh sieve, pressing gently to extract juice and pulp; discard the seeds left behind.
- Flavor the puree: Stir in lemon juice and vanilla extract into the strained raspberry puree until well combined, then allow it to cool to room temperature.
- Prepare gelatin: In a small bowl, combine gelatin and water; let it bloom for 5 minutes until swollen.
- Dissolve gelatin: Heat the bloomed gelatin in the microwave for 10-15 seconds and stir until fully dissolved.
- Incorporate gelatin: Stir the dissolved gelatin into the cooled raspberry mixture thoroughly to combine.
- Whip the cream: Using an electric mixer, whip the heavy cream with powdered sugar until stiff peaks form, taking care not to overwhip.
- Fold cream into raspberry: Gently fold the whipped cream into the raspberry gelatin mixture with a spatula, preserving the light texture.
- Chill the mousse: Pour the mousse into individual serving glasses or bowls, then refrigerate for at least 3 hours until set and firm.
- Garnish and serve: Optionally, garnish with fresh raspberries or extra whipped cream before serving.
Notes
- Make sure the raspberry mixture is completely cooled before adding the gelatin to prevent it from clumping.
- Gently fold the whipped cream to keep the mousse airy and light.
- Use fresh or frozen raspberries, but fresh is preferred for best flavor.
- The mousse can be made a day in advance and stored covered in the refrigerator.
- For a stronger raspberry flavor, reduce sugar slightly or add a splash of raspberry liqueur if desired.
