Description

A light, creamy, and fruity raspberry mousse that’s perfect for a refreshing dessert. Made with fresh raspberries, cream, and gelatin for a smooth, airy texture.

Ingredients

Units Scale

2 cups fresh raspberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp unflavored gelatin
2 tbsp cold water
1 cup heavy whipping cream
1 tsp vanilla extract
Fresh raspberries and mint leaves for garnish (optional)

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Instructions

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until raspberries break down and the mixture thickens slightly.
Remove from heat and press through a fine sieve to remove seeds. Set raspberry puree aside.
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
Warm the gelatin gently until fully dissolved, then stir it into the raspberry puree. Let it cool to room temperature.
In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form.
Gently fold the raspberry mixture into the whipped cream until fully combined and smooth.
Spoon the mousse into serving glasses and chill for at least 2 hours or until set.
Garnish with fresh raspberries and mint leaves before serving, if desired.

Notes

You can use frozen raspberries if fresh ones are not available.
Adjust sugar to taste depending on the sweetness of your raspberries.
Chill your mixing bowl and beaters before whipping cream for better results.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 18g
Sodium: 15mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 2g
Cholesterol: 45mg