Raspberry Mousse (Print Version)
# Ingredients:
→ For the Mousse Base
01 -
7 grams (2 1/3 teaspoons) powdered gelatin (1 packet)
02 -
3 tablespoons cold water
03 -
300 grams (10 oz or 2 1/2 cups) fresh or frozen raspberries, thawed if frozen
04 -
100 grams (1/2 cup) granulated sugar
05 -
2 tablespoons fresh lemon juice
→ For the Cream Component
06 -
480 ml (2 cups) heavy whipping cream
07 -
30 grams (1/4 cup) powdered sugar
→ For Garnish
08 -
8-12 fresh raspberries (optional)
09 -
Extra whipped cream (optional)
# Instructions:
01 -
Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Set aside to bloom for 5-10 minutes until fully hydrated.
02 -
Combine the raspberries, granulated sugar, and lemon juice in a medium saucepan over low heat. Cook, stirring frequently, until the sugar completely dissolves and the berries release their juices.
03 -
Carefully pass the raspberry mixture through a fine-mesh strainer into a heat-proof bowl, pressing gently to extract all the liquid while removing the seeds. Discard the solids.
04 -
Return the strained raspberry syrup to the saucepan. Add the bloomed gelatin and warm over low heat, stirring constantly until the gelatin completely dissolves. Remove from heat, transfer to a large clean bowl, and set aside to cool.
05 -
When the raspberry syrup has cooled but is not yet set, beat the heavy whipping cream on low speed with the powdered sugar until soft peaks form. Increase to medium speed and continue whipping until stiff peaks develop.
06 -
Add 1/4 of the whipped cream to the raspberry mixture and blend thoroughly to lighten the base. Gently fold in the remaining whipped cream using a spatula, maintaining a light touch until no white streaks remain and the mousse is uniformly pink.
07 -
Divide the mousse evenly between 4-6 individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours, or until firmly set.
08 -
Just before serving, top each mousse with a dollop of whipped cream and fresh raspberries if desired.
# Notes:
01 -
For best results, allow the raspberry syrup to cool to room temperature before adding the whipped cream to prevent melting.
02 -
This mousse can be prepared up to 24 hours in advance and kept refrigerated until serving time.