Silky Smooth Raspberry Mousse (Print Version)
# Ingredients:
01 -
2 cups fresh or frozen raspberries
02 -
1/4 cup granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon unflavored gelatin powder
05 -
2 tablespoons cold water
06 -
1 cup heavy whipping cream, cold
07 -
2 tablespoons powdered sugar
08 -
1/2 teaspoon vanilla extract
→ For Garnish (Optional)
09 -
Fresh raspberries
10 -
Whipped cream
11 -
White chocolate shavings
12 -
Mint leaves
# Instructions:
01 -
In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 5 minutes, stirring until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Let cool slightly.
02 -
In a small bowl, sprinkle gelatin powder over 2 tablespoons cold water and let sit for 5 minutes to bloom. Microwave for 10 seconds until liquid, then stir into the warm raspberry puree. Let cool to room temperature.
03 -
In a large bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
04 -
Gently fold the cooled raspberry mixture into the whipped cream until fully combined and smooth.
05 -
Spoon or pipe into serving glasses and refrigerate for 2-3 hours until set. Garnish with fresh raspberries, whipped cream, or white chocolate shavings before serving.
# Notes:
01 -
No gelatin? Replace it with 1 tablespoon cornstarch mixed into the raspberry puree before cooking.
02 -
Want it sweeter? Add more powdered sugar to the whipped cream.
03 -
Storage: Refrigerate for up to 3 days.