For an extra layer of flavor, consider adding a tablespoon of raspberry liqueur to the purée. Chilling the bowl and beaters before whipping the cream will help it whip up faster and hold its shape better. If you don't have vanilla sugar, you can substitute regular granulated sugar and a few drops of vanilla extract. The mousse can be made up to 2 days in advance and stored in the refrigerator.
Raspberry Mousse
-
PREP TIME20 mins
-
COOK TIME5 mins
-
TOTAL TIME2 hrs 55 mins
-
SERVING4 People
-
VIEWS24
Capture the essence of summer with this ethereal raspberry mousse. A light and airy dessert that perfectly balances the tartness of fresh raspberries with a delicate sweetness. Ideal for showcasing seasonal berries at their peak.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol143 mg
-
Fiber9 g
-
Protein5 g
-
Saturated Fat24 g
-
Sodium43 mg
-
Sugar21 g
-
Fat39 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepReserve a handful of the most beautiful raspberries for garnish. (5 minutes)
02
StepIn a mixing bowl, gently combine the remaining raspberries with the confectioners' sugar. Allow the mixture to macerate for 30 minutes, drawing out the natural juices and intensifying the raspberry flavor. (30 minutes)
03
StepAfter maceration, press the raspberry mixture through a fine-mesh sieve to remove the seeds, resulting in a smooth, luscious purée. Discard the seeds. (15 minutes)
04
StepPour the orange juice into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit for 1 minute to soften. (1 minute)
05
StepHeat the orange juice and gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Be careful not to boil. (3 minutes)
06
StepRemove the saucepan from the heat and let the gelatin mixture cool slightly. Once cooled, gently whisk it into the raspberry purée until well combined. (5 minutes)
07
StepIn a chilled glass or metal bowl, whip the heavy cream using an electric mixer until frothy. Gradually add the vanilla sugar, continuing to whip until soft peaks form. Be careful not to overwhip. (8 minutes)
08
StepGently fold the whipped cream into the raspberry purée mixture in two or three additions, being careful not to deflate the cream. (5 minutes)
09
StepStir in the lemon juice. Taste and add additional confectioners' sugar if needed to reach your desired level of sweetness. (2 minutes)
10
StepPour the mousse into individual serving glasses or a larger serving bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely. (120 minutes)
11
StepBefore serving, garnish with the reserved fresh raspberries.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Joesph Volkman
May 29, 2025I added a little bit of Chambord liqueur to the purée and it gave it an extra boost of flavor.
Tad Pagac
May 27, 2025The recipe was easy to follow, and the mousse turned out perfectly. I will definitely be making this again.
Horace Prohaska
Apr 26, 2025This mousse is divine! So light and refreshing, and the raspberry flavor is intense.
Chelsie Beer
Apr 21, 2025I made this for a dinner party and it was a huge hit. Everyone raved about it!