Description
This elegant Raspberry Mousse is a light and fluffy dessert made with fresh or frozen raspberries, whipped cream, and a hint of lemon for brightness. Ready in just 20 minutes of prep, it’s a perfect make-ahead treat for summer entertaining or any special occasion. The mousse is rich yet refreshing, with a silky-smooth texture and a burst of fruity flavor.
Ingredients
For the Raspberry Mixture
- 2 1⁄3 teaspoons (7 grams) powdered gelatin (1 packet Knox)
- 3 tablespoons cold water
- 10 oz (2 1/2 cups) fresh or frozen raspberries, thawed if frozen
- 1⁄2 cup granulated sugar
- 2 tablespoons fresh lemon juice
For the Mousse
- 2 cups heavy whipping cream
- 1⁄4 cup powdered sugar
For Garnish (Optional)
- 8–12 fresh raspberries
- Extra whipped cream
Instructions
- Bloom the Gelatin: Pour the cold water into a small bowl and sprinkle the gelatin over the top. Set aside for 5-10 minutes to allow the gelatin to bloom fully.
- Prepare the Raspberry Syrup: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice over low heat. Stir frequently until the sugar dissolves and the raspberries break down. Carefully pour the mixture through a fine mesh strainer into a heat-proof bowl to remove the seeds, pressing gently to extract as much liquid as possible. Discard the seeds.
- Dissolve the Gelatin: Return the strained raspberry syrup to the saucepan and add the bloomed gelatin. Warm over low heat, stirring constantly, until the gelatin dissolves completely. Remove from the heat, transfer the syrup to a large clean bowl, and set aside to cool to room temperature (do not let it become cold or set).
- Make the Whipped Cream: In a separate large bowl, combine the heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer, beat on low speed until soft peaks form. Increase the speed to medium and continue whipping until stiff peaks form, being careful not to overbeat.
- Incorporate the Cream: Add one quarter of the whipped cream to the cooled raspberry syrup and stir gently until blended. Then carefully fold in the remaining whipped cream in batches, using a spatula, until the mixture is well mixed and no white streaks remain.
- Portion and Chill: Divide the mousse evenly among 4 to 6 serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set and cold.
- Garnish and Serve: Just before serving, top each mousse with a dollop of whipped cream and a few fresh raspberries for a decorative finish. Enjoy!
Notes
- If using frozen raspberries, make sure to thaw and drain excess liquid to prevent the mousse from becoming watery.
- Taste the raspberry mixture and adjust the sugar to suit your preferred sweetness, as raspberries can vary in tartness.
- Lining the strainer with cheesecloth makes clean-up much easier, especially if your raspberries are particularly seedy.
Nutrition
- Serving Size: 1 serving (based on 6 servings total)
- Calories: 389
- Sugar: 29g
- Sodium: 33mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 82mg
