Raspberry Mousse
A delightful and airy dessert made with fresh raspberries, cream, and a hint of vanilla, perfect for any occasion.
Ingredients
For the raspberry mixture
- 2 cups fresh raspberries Look for plump and ripe berries for best flavor.
- 1/4 cup sugar Balances the natural tartness of raspberries.
- 1 tablespoon lemon juice Enhances overall taste.
For the cream
- 1 cup heavy whipping cream Adds richness.
- 1 teaspoon vanilla extract Rounds out the flavors.
- 2 teaspoons gelatin Optional, for firmness.
Instructions
Preparation
- In a mixing bowl, gently mash the fresh raspberries with the sugar and lemon juice, leaving some texture.
- If using gelatin, dissolve it in warm water and let it cool to room temperature.
Whipping Cream
- In a separate bowl, whip the heavy cream until it reaches soft peaks.
Combining Mixtures
- Gently fold the raspberry mixture into the whipped cream and add the vanilla extract.
- If using gelatin, fold it into the raspberry and cream mixture carefully.
Setting the Mousse
- Spoon the mousse into serving dishes, cover, and refrigerate for at least two hours to set.
Serving
- Serve chilled, garnished with fresh raspberries or whipped cream as desired.
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Notes
Store in the refrigerator for 3-4 days, covered. Garnish just before serving to avoid sogginess.