Lush Raspberry Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 ounces (2 1/2 cups) fresh or frozen raspberries, thaw them first if frozen
02 -
3 tablespoons cold water
03 -
2 cups heavy whipping cream
04 -
1/4 cup powdered sugar
05 -
2 1/3 teaspoons (7 grams) envelope of powdered gelatin
06 -
1/2 cup plain white sugar, granulated
07 -
2 tablespoons freshly squeezed lemon juice
→ Optional Toppings
08 -
A few fresh raspberries (8-12)
09 -
Extra whipped cream to top
# Instructions:
01 -
Start by sprinkling the powdered gelatin over cold water in a small dish. Leave it to rest for 5-10 minutes and expand.
02 -
Stir raspberries, lemon juice, and sugar together in a pot over a gentle flame. Heat until the sugar melts, then strain the mixture into a container using a fine strainer to get rid of seeds.
03 -
Put the strained raspberry syrup back in the pan and mix in the gelatin that’s bloomed. Let it heat gently, stirring until the gelatin melts fully. Transfer it to a big bowl and allow it to cool.
04 -
With the syrup no longer warm, gently whip the cream on a low setting with the powdered sugar. Once it starts to thicken, whip faster until firm peaks appear.
05 -
Take a small portion (about a quarter) of the whipped cream and blend it into the cooled raspberry syrup. Gradually fold the rest of the cream into the syrup until the color is uniform.
06 -
Spoon the mousse into 4-6 small serving glasses. Cover with plastic wrap and chill for a couple of hours until firm.
07 -
Right before eating, decorate the mousse with fresh raspberries or a dollop of whipped cream if you'd like.
# Notes:
01 -
If you’re using frozen raspberries, thaw and drain them beforehand to avoid excess water in the mousse.
02 -
Adjust the sugar amount depending on how sweet your berries are.
03 -
For quicker cleanup, line your strainer with cheesecloth before straining the raspberry puree.