Raspberry Mousse (Print Version)
# Ingredients:
→ Core Items
01 -
2 tbsp powdered sugar
02 -
1/4 cup granulated sugar
03 -
1 cup chilled heavy cream
04 -
2 cups raspberries (keep extras for topping!)
05 -
1/2 tsp vanilla flavoring
06 -
1 tbsp lemon juice (optional, adds some zing)
→ Extra Additions (for thicker mousse)
07 -
1 tsp plain gelatin powder
08 -
2 tbsp cold water
# Instructions:
01 -
Combine raspberries and white sugar in a small pot. Heat over medium flame, stirring now and then, so the berries soften and release their juice (takes around 5-7 minutes). Push the mixture through a strainer to separate the seeds, leaving smooth puree behind. Fancy a tarter taste? Mix in lemon juice. Let the puree cool down completely before using it.
02 -
Want a mousse with more hold? Stir 1 teaspoon plain gelatin into 2 tablespoons of cold water in a small dish. After 5 minutes, microwave it for 5-10 seconds so it melts. Let it cool just a tiny bit, then mix into your raspberry puree once it's at room temperature.
03 -
Toss the cold heavy cream, powdered sugar, and vanilla into a sizable bowl. Use an electric mixer to whip until firm peaks form. Don’t go overboard—it might turn lumpy!
04 -
Fold the raspberry puree into the whipped cream bit by bit—about a third at a time. Work gently to keep the fluffy texture throughout. If gelatin’s being used, the mousse will set more firmly as it cools.
05 -
Transfer the mousse into serving bowls or pretty glasses. Pop them into the fridge for at least 2 hours to chill and firm up. This time also helps the flavors come together nicely.
# Notes:
01 -
This light dessert blends fluffy cream and fresh berries into a perfect treat.
02 -
Gelatin, if added, makes the texture a bit more structured instead of soft.
03 -
Add garnishes like fresh berries, shaved chocolate, or a couple sprigs of mint before serving!
04 -
You can safely make this mousse a day ahead and keep it chilled until you're ready to enjoy.