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Raspberry Mousse

Raspberry Mousse - Light, Velvety, and Fresh

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh or frozen raspberries (about 12 ounces or 340 g)
  • Granulated sugar (1/2 to 3/4 cup, to taste)
  • Lemon juice (1–2 tablespoons)
  • Heavy cream (1 1/2 cups or 360 ml), well-chilled
  • Vanilla extract (1 teaspoon)
  • Unflavored gelatin (1 packet, about 2 1/2 teaspoons), optional but helpful for a firmer set
  • Cold water (for blooming gelatin, about 3 tablespoons)
  • Powdered sugar (2–3 tablespoons, optional, for sweetening the whipped cream)
  • Fresh raspberries and mint for garnish (optional)

Method
 

  1. Make the raspberry puree: Add raspberries, granulated sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring, until the berries break down and the sugar dissolves, 5–7 minutes. Taste and adjust sweetness. You want a bright, slightly tart flavor.
  2. Strain the seeds: Press the warm mixture through a fine-mesh sieve into a bowl to remove the seeds. You should have a smooth coulis. Let it cool to lukewarm. This step keeps the mousse silky.
  3. If using gelatin, bloom it: Sprinkle the gelatin over cold water in a small bowl. Let it sit 5 minutes until spongy. Gently warm the bloomed gelatin in the microwave for a few seconds or over a hot water bath until just melted—do not boil.
  4. Stabilize the puree (optional but recommended): Stir the melted gelatin into the lukewarm raspberry puree until fully combined. If the puree is too hot, it can weaken the set; if it’s too cold, the gelatin can clump. Aim for just warm to the touch.
  5. Chill the puree slightly: Place the bowl of puree in the fridge for 10–15 minutes, stirring once or twice. It should thicken slightly but remain pourable.
  6. Whip the cream: In a cold bowl, whip the heavy cream with vanilla until soft peaks form. If you like a sweeter mousse, add powdered sugar and continue beating to medium-soft peaks. Avoid stiff peaks; they don’t fold as smoothly.
  7. Lighten the base: Stir a large spoonful of whipped cream into the raspberry puree to loosen it. This makes folding the rest easier and helps keep the mousse airy.
  8. Fold gently: Add the remaining whipped cream in two to three additions. Use a spatula to fold with light, sweeping motions, rotating the bowl as you go. Stop as soon as the color looks even and no streaks remain.
  9. Portion and chill: Spoon or pipe the mousse into serving glasses, ramekins, or a larger bowl. Cover and chill for at least 2–3 hours, or until set. With gelatin, it will set more firmly; without it, it will be soft and cloud-like.
  10. Garnish and serve: Top with fresh raspberries, a small dollop of whipped cream, and a mint leaf. Serve cold.