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Fresh Raspberry Mousse Recipe

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4.2 from 3 reviews

This fresh raspberry mousse is a light and creamy dessert made with fresh raspberries, gelatin, and whipped heavy cream. It features a smooth texture achieved by blending the raspberry mixture, creating a delightful, seed-free mousse. Perfect for a summer treat or elegant dessert, it combines tangy fruit flavors with the richness of whipped cream.

  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings

Ingredients

Gelatin Mixture

  • 1/4 cup cold water
  • 2 teaspoons gelatin (Knox)
  • 1/2 cup boiling water

Raspberry Mixture

  • 1 tablespoon lemon juice
  • 1/4 cup cane sugar
  • 1 1/4 cup fresh raspberries
  • 1 teaspoon vanilla extract or one vanilla bean (sliced and seeds removed)

Whipped Cream

  • 2 cups heavy cream

Instructions

  1. Bloom the Gelatin: In a small saucepan, add 1/4 cup cold water. Mix in 2 teaspoons gelatin and allow the mixture to sit for 5 minutes to bloom, which helps the gelatin dissolve evenly later.
  2. Combine Ingredients: Stir in 1/2 cup boiling water, vanilla extract or vanilla bean, 1/4 cup cane sugar, 1 tablespoon lemon juice, and 1 1/4 cups fresh raspberries into the bloomed gelatin mixture.
  3. Cook Raspberry Mixture: Bring the berry mixture to a boil over medium heat. Once boiling, reduce the heat to low and continue boiling for 5 minutes to fully dissolve ingredients and soften the fruit.
  4. Blend the Mixture: Pour the hot berry mixture into a Vitamix or food processor and blend until smooth. This step removes raspberry seeds, ensuring a silky mousse texture.
  5. Cool the Mixture: Let the blended raspberry mixture cool for 15-20 minutes until it is no longer hot but still liquid.
  6. Whip the Cream: In a large mixing bowl, pour 2 cups heavy cream and beat with an electric mixer until stiff peaks form, creating light and airy whipped cream.
  7. Fold Raspberry Mixture Into Cream: Gently fold the cooled raspberry mixture into the whipped cream until well combined to preserve the mousse’s light texture.
  8. Chill and Set: Refrigerate the mousse for at least 1 hour to allow it to set and develop its smooth, creamy consistency before serving.

Notes

  • Use Knox gelatin or an equivalent brand for best results.
  • Using fresh raspberries enhances the flavor, but frozen raspberries thawed and drained can be used in a pinch.
  • If using a vanilla bean, scrape out the seeds and include both seeds and pod during heating; remove pod before blending.
  • Ensure the raspberry mixture is cooled before folding into whipped cream to prevent the cream from melting.
  • Chill the mousse well to allow it to set properly for optimal texture.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/fresh-raspberry-mousse-recipe/