Combine Gelatin with Raspberry Puree
Heat the bloomed gelatin in the microwave or over a double boiler until fully dissolved. Stir the gelatin into the raspberry puree until well mixed. Allow the mixture to cool to room temperature.
Whip the Cream
Using a hand mixer or stand mixer, beat the heavy whipping cream with vanilla extract until soft peaks form. Be careful not to overwhip.
Fold the Mousse
Gently fold the raspberry mixture into the whipped cream until fully combined and smooth.
Chill and Set
Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until firm.
Serve and Garnish
Before serving, garnish with fresh raspberries and a sprig of mint for an extra touch of elegance.
Serving and Storage Tips
Serving: Serve the mousse chilled, directly from the refrigerator. It pairs beautifully with shortbread cookies or a drizzle of chocolate sauce.
Storage: Store leftovers in the refrigerator, covered, for up to 3 days. Avoid freezing, as the texture may become grainy.
Variations
Chocolate Raspberry Mousse: Add 1/4 cup melted dark chocolate to the raspberry mixture for a rich, chocolatey twist.
Lemon Raspberry Mousse: Enhance the citrus notes by adding 1 teaspoon of lemon zest to the raspberry puree.
Vegan Version: Substitute heavy cream with coconut cream and use agar-agar powder instead of gelatin for a plant-based alternative.
FAQ
1. Can I use frozen raspberries instead of fresh?
Yes! Thaw the raspberries and drain any excess liquid before blending.
2. What can I use if I don’t have a fine mesh sieve?
You can use a cheesecloth or skip straining if you don’t mind a slightly textured mousse with seeds.
3. How can I make this dessert lighter in calories?
Substitute heavy whipping cream with a low-fat alternative like Greek yogurt or a light whipped topping.
This raspberry mousse recipe is versatile, easy to adapt, and guaranteed to satisfy your sweet tooth. Whether you’re making it for yourself or entertaining guests, it’s a dessert that will never disappoint!
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