Description
This Raspberry Mousse Dessert offers a light and airy treat perfect for any occasion, featuring a luscious blend of fresh raspberries, whipped cream, and a subtle hint of vanilla. With a delicate texture and refreshing flavor, it’s an elegant yet simple dessert to impress your guests or enjoy as a satisfying sweet ending to your meal.
Ingredients
Scale
Raspberry Base
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Gelatin
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
Garnish (Optional)
- Mint leaves
Instructions
- Cook Raspberries: In a medium saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Stir gently and cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down and juice is released.
- Cool and Strain: Remove from heat and let cool slightly. Strain the mixture through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract juice while leaving behind the seeds.
- Add Vanilla: Stir vanilla extract into the cooled raspberry puree and allow it to cool completely at room temperature.
- Whip the Cream: Chill the mixing bowl and beaters. Pour the heavy whipping cream into the bowl and beat on medium speed until it thickens, about 2-3 minutes. Add powdered sugar and continue beating on high until soft peaks form, careful not to overbeat.
- Prepare Gelatin: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Microwave for 10-15 seconds until fully dissolved, stirring well, then let it cool slightly.
- Combine Gelatin and Raspberry Puree: Slowly add the dissolved gelatin to the cooled raspberry puree, stirring continuously to incorporate smoothly.
- Fold Whipped Cream: Gently fold the whipped cream into the raspberry mixture using a spatula, mixing until no streaks remain, keeping the mousse light and airy.
- Chill and Serve: Divide the mousse evenly into serving glasses or bowls. Cover with plastic wrap or lids and refrigerate for at least 4 hours until set. Garnish with extra raspberries and mint leaves before serving.
Notes
- Ensure whipped cream and equipment are cold for best whipping results.
- Be careful not to overbeat the cream to maintain a light mousse texture.
- Allow mousse to chill sufficiently for proper setting.
- Gelatin can be substituted with agar-agar for a vegetarian option, but the setting time and texture may vary.
