Light & Creamy Raspberry Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups fresh raspberries (plus extra for garnish)
02 -
¼ cup granulated sugar
03 -
1 tbsp lemon juice (optional, for tartness)
04 -
1 cup heavy whipping cream (chilled)
05 -
2 tbsp powdered sugar
06 -
½ tsp vanilla extract
→ Optional for Firm Texture
07 -
1 tsp unflavored gelatin powder
08 -
2 tbsp cold water
# Instructions:
01 -
In a small saucepan, combine fresh raspberries and granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down. Strain the mixture through a fine mesh sieve to remove seeds, leaving a smooth puree. Add lemon juice if desired. Let the puree cool completely.
02 -
If using gelatin, dissolve 1 tsp gelatin powder in 2 tbsp cold water. Let it bloom for 5 minutes, then microwave for 5-10 seconds until melted. Cool slightly, then stir into the raspberry puree.
03 -
In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form. Be careful not to over-whip.
04 -
Gently fold the raspberry puree into the whipped cream in thirds until fully combined. The mixture should be light pink and airy.
05 -
Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to set and allow the flavors to meld.
# Notes:
01 -
Gelatin is optional but helps create a firmer texture.
02 -
For a vegan version, substitute heavy cream with coconut cream and use agar-agar instead of gelatin.