Light Fresh Raspberry Mousse (Printer-Friendly Version)
# What You'll Need:
→ Mousse Base
01 -
2 cups fresh raspberries, plus extra for garnish
02 -
1/4 cup granulated sugar
03 -
1 tablespoon lemon juice (optional)
04 -
1 cup heavy whipping cream, chilled
05 -
2 tablespoons powdered sugar
06 -
1/2 teaspoon vanilla extract
→ Optional Setting Agent
07 -
1 teaspoon unflavored gelatin powder
08 -
2 tablespoons cold water
# Let's Cook!:
01 -
Cook raspberries and sugar in saucepan over medium heat for 5-7 minutes. Strain through fine mesh strainer. Add lemon juice if using. Let cool completely
02 -
Bloom gelatin in cold water for 5 minutes. Microwave 5-10 seconds until melted. Cool slightly and mix into cooled puree
03 -
Beat heavy cream with powdered sugar and vanilla until stiff peaks form
04 -
Fold raspberry puree into whipped cream in thirds. Spoon into serving glasses and chill for 2 hours
# Cook's Notes:
01 -
Use gelatin for a firmer texture
02 -
Add lemon juice for extra tartness
03 -
Be careful not to over-whip the cream