Raspberry Mousse
Learn how to make a delicious and light Raspberry Mousse with fresh raspberries, cream, and vanilla. This easy no-bake dessert is perfect for any occasion.
Equipment
- blender
- fine-mesh sieve
- heatproof bowl
- small pot
- mixing bowl
- electric mixer
- spatula
- knife
- measuring spoons
- measuring cups
Ingredients
Mousse Base
- 12 ounce frozen raspberries thawed
- 3/4 cup granulated sugar
- 2 cups heavy cream cold
- 1 tsp pure vanilla extract
- 1/4 cup cold water
- 1 envelope unflavored gelatin 2 1/4 teaspoons
- 1 tbsp fresh lemon juice
Instructions
- In a blender or food processor, puree the thawed raspberries until completely smooth. Pour the puree through a fine-mesh sieve into a medium bowl, pressing with a spoon to strain out the seeds. You should have about 1 1/2 cups of smooth seedless puree.
- In a small, heatproof bowl, sprinkle the gelatin over the 1/4 cup of cold water and let it sit for 5 minutes until it becomes soft and spongy. Then, place the bowl over a small pot of barely simmering water, stirring until the gelatin is completely dissolved and the liquid is clear.
- Stir the dissolved gelatin, sugar, and lemon juice into the strained raspberry puree until the sugar is fully dissolved.
- In a large mixing bowl, use an electric mixer on medium-high speed to beat the cold heavy cream and vanilla extract until stiff peaks form. The cream should hold its shape firmly when you lift the beaters.
- Gently fold about one-third of the whipped cream into the raspberry mixture until mostly combined. This lightens the mixture. Then, carefully fold in the remaining whipped cream just until no white streaks remain, being careful not to deflate the mixture.
- Divide the mousse evenly among 6 serving glasses or ramekins. Cover lightly with plastic wrap and refrigerate for at least 4 hours, or until completely set.
Notes
The mousse will be light, fluffy, and hold its shape when served.