Description

Raspberry Mousse is a light, airy dessert made with pureed raspberries, whipped cream, and a touch of sweetness. This elegant and fruity treat is perfect for spring and summer gatherings or as a romantic date night dessert.

Ingredients

Units Scale

2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 packet (2 1/4 tsp) unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Extra raspberries and mint for garnish (optional)

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Instructions

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries break down and mixture begins to thicken, about 5–7 minutes.
Press mixture through a fine-mesh sieve into a bowl to remove seeds. Discard seeds and let the puree cool slightly.
In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom. Then microwave for about 10 seconds to dissolve.
Stir dissolved gelatin into warm raspberry puree. Let cool to room temperature.
In a large bowl, whip heavy cream and vanilla extract until stiff peaks form.
Gently fold raspberry mixture into the whipped cream until fully combined and smooth.
Spoon or pipe mousse into individual serving glasses or bowls. Chill for at least 2 hours or until set.
Garnish with fresh raspberries and mint before serving, if desired.

Notes

For a more intense flavor, add a tablespoon of raspberry liqueur to the puree.
Use frozen raspberries if fresh aren’t available—just thaw and drain excess liquid first.
Mousse can be made 1 day in advance and kept refrigerated.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 18g
Sodium: 20mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 2g
Cholesterol: 45mg