Description
A light and airy Raspberry Mousse that blends fresh raspberries with whipped cream and gelatin, creating a smooth, no-bake dessert perfect for any occasion. This French-inspired mousse features a delicate balance of sweet and tart flavors, garnished with fresh raspberries and mint leaves for an elegant presentation.
Ingredients
Scale
Raspberry Puree
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons unflavored gelatin
Cream Mixture
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Garnish
- Fresh raspberries
- Mint leaves
Instructions
- Prepare Raspberry Puree: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Press the mixture through a fine mesh sieve into a bowl to remove seeds, yielding a smooth raspberry purée.
- Bloom Gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small dish and let stand for 5 minutes to bloom. Warm the gelatin briefly in the microwave for about 10 seconds until melted, then stir into the warm raspberry purée. Allow it to cool to room temperature.
- Whip Cream: In a large mixing bowl, whip the heavy cream along with vanilla extract until stiff peaks form, ensuring a light and airy texture.
- Combine Mixtures: Gently fold the cooled raspberry mixture into the whipped cream until fully combined and airy, being careful not to deflate the mousse.
- Chill: Spoon the mousse into serving glasses and chill in the refrigerator for at least 2 hours to set.
- Garnish and Serve: Before serving, garnish each mousse with fresh raspberries and mint leaves for a fresh and attractive finish.
Notes
- For a lighter version, fold in half whipped cream and half whipped egg whites instead of using all cream.
- You can prepare the mousse a day in advance and keep it refrigerated until ready to serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
