Easy Raspberry Mousse
Easy Raspberry Mousse
Ingredients
For the Raspberry Puree
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon raspberry powder, plus more for garnish
For the Mousse
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- 1
In a blender, combine the fresh raspberries and granulated sugar. Blend until a smooth puree is formed.
⏱️ 3 min
- 2
Strain the raspberry puree through a fine-mesh sieve into a small saucepan to remove all seeds. Discard the seeds. Add 1 tablespoon of raspberry powder to the strained puree in the saucepan and stir until fully combined.
⏱️ 5 min
- 3
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom (soften).
⏱️ 5 min
- 4
Gently heat the raspberry puree in the saucepan over low heat until warm, but not boiling. Remove from heat. Add the bloomed gelatin to the warm raspberry puree and stir continuously until the gelatin is completely dissolved and combined. Set the puree aside to cool slightly, about 15-20 minutes.
⏱️ 20 min
- 5
In a large mixing bowl, pour the heavy whipping cream. Add the powdered sugar. Using an electric hand mixer, whip the cream and powdered sugar on medium-high speed until stiff peaks form.
⏱️ 7 min
- 6
Once the raspberry puree has cooled (it should be cool to the touch, but still liquid), gently fold it into the whipped cream using a spatula. Continue folding until the mixture is uniformly pink and airy, being careful not to deflate the whipped cream.
⏱️ 5 min
- 7
Spoon the raspberry mousse into your desired serving dishes (e.g., heart-shaped coupes, glasses). Smooth the top of the mousse with a small offset spatula or the back of a spoon. Place the dishes in the refrigerator to chill for at least 1 hour, or until set.
⏱️ 65 min
- 8
Before serving, dust the top of each mousse with a small amount of raspberry powder for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Raspberry Mousse
For the Raspberry Puree
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon raspberry powder, plus more for garnish
For the Mousse
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- 1
In a blender, combine the fresh raspberries and granulated sugar. Blend until a smooth puree is formed.
⏱️ 3 min - 2
Strain the raspberry puree through a fine-mesh sieve into a small saucepan to remove all seeds. Discard the seeds. Add 1 tablespoon of raspberry powder to the strained puree in the saucepan and stir until fully combined.
⏱️ 5 min - 3
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom (soften).
⏱️ 5 min - 4
Gently heat the raspberry puree in the saucepan over low heat until warm, but not boiling. Remove from heat. Add the bloomed gelatin to the warm raspberry puree and stir continuously until the gelatin is completely dissolved and combined. Set the puree aside to cool slightly, about 15-20 minutes.
⏱️ 20 min - 5
In a large mixing bowl, pour the heavy whipping cream. Add the powdered sugar. Using an electric hand mixer, whip the cream and powdered sugar on medium-high speed until stiff peaks form.
⏱️ 7 min - 6
Once the raspberry puree has cooled (it should be cool to the touch, but still liquid), gently fold it into the whipped cream using a spatula. Continue folding until the mixture is uniformly pink and airy, being careful not to deflate the whipped cream.
⏱️ 5 min - 7
Spoon the raspberry mousse into your desired serving dishes (e.g., heart-shaped coupes, glasses). Smooth the top of the mousse with a small offset spatula or the back of a spoon. Place the dishes in the refrigerator to chill for at least 1 hour, or until set.
⏱️ 65 min - 8
Before serving, dust the top of each mousse with a small amount of raspberry powder for garnish.
⏱️ 1 min