Description
Velvety mousse that melts on your tongue with a perfect balance of tart raspberries and creamy sweetness, finished with a whisper of vanilla.
Ingredients
- 200 g fresh raspberries
- 50 g granulated sugar
- 1 tbsp lemon juice
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 240 ml heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Place fresh raspberries, granulated sugar, and lemon juice in a blender and puree until smooth.
- Pass the puree through a fine-mesh sieve into a bowl to remove seeds.
- Sprinkle powdered gelatin over cold water in a small heatproof bowl and let it bloom for 5 minutes.
- Gently heat the bloomed gelatin in the microwave or over a double boiler until fully dissolved.
- Stir the dissolved gelatin into the raspberry puree and allow the mixture to cool to room temperature.
- In a chilled bowl, whip heavy cream with vanilla extract and salt until soft peaks form.
- Gently fold the cooled raspberry mixture into the whipped cream until evenly combined and silky.
- Divide the mousse into serving glasses or bowls and refrigerate for at least 4 hours until set.
Notes
- Fresh or thawed frozen raspberries work, but ensure they are well drained.
- Keep the heavy cream and mixing bowl chilled for stable whipped peaks.
- Straining the puree ensures a smooth, seed-free texture.
- Mousse needs sufficient chill time to set properly and develop its creamy consistency.