Raspberry Mousse Recipe
This Raspberry Mousse recipe is a light, airy, and refreshing dessert perfect for any occasion. Made with fresh raspberries, whipped cream, and a hint of vanilla, it offers a perfect balance of sweet and tart flavors. The optional gelatin adds a firmer texture for a more structured mousse, ideal for elegant presentations. Easy to prepare and naturally gluten-free, this mousse is a delightful treat to enjoy chilled.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
Raspberry Puree
- 2 cups fresh raspberries (plus a few extra for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional)
Mousse
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Gelatin (Optional)
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
Instructions
- Prepare the Raspberry Puree: Place fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally for 5-7 minutes allowing raspberries to break down and release juices. Press the mixture through a fine mesh strainer to remove seeds, producing a smooth puree. Add lemon juice if desired and set aside to cool completely.
- Prepare the Gelatin (Optional): Bloom 1 tsp unflavored gelatin powder in 2 tbsp cold water by letting it sit for 5 minutes. Microwave the gelatin for 5-10 seconds to melt, then let it cool slightly before stirring into cooled raspberry puree.
- Whip the Cream: In a large mixing bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until stiff peaks form, taking care not to over-whip to avoid graininess.
- Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three parts until fully combined and light pink in color. The gelatin will help the mousse set as it chills.
- Chill the Mousse: Transfer the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow it to firm up and flavors to meld. Garnish with extra fresh raspberries before serving.
Notes
- For a lighter mousse, omit the gelatin and fold the puree directly into the whipped cream.
- Make sure the raspberry puree is completely cooled before folding it into the whipped cream to maintain the mousse’s airy texture.
- Use chilled heavy cream for the best whipping results.
- You can substitute lemon juice with orange juice for a different citrus twist.
- For a dairy-free version, try using coconut cream and gelatin alternatives, but note the texture will vary.
Keywords: Raspberry mousse, light dessert, whipped cream mousse, gluten free dessert, berry mousse, no-bake dessert, easy mousse recipe
Find it online: https://chefmilacook.com/raspberry-mousse-recipe/
