Light Raspberry Mousse (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
2 1⁄3 teaspoons (7 grams) powdered gelatin
02 -
3 tablespoons cold water
03 -
10 oz (2 1/2 cups) fresh or frozen raspberries
04 -
1⁄2 cup granulated sugar
05 -
2 tablespoons fresh lemon juice
06 -
2 cups heavy whipping cream
07 -
1⁄4 cup powdered sugar
→ Garnish
08 -
8-12 fresh raspberries
09 -
Extra whipped cream
# Let's Cook!:
01 -
Sprinkle gelatin over cold water and let stand 5-10 minutes.
02 -
Cook raspberries, sugar, and lemon juice until sugar dissolves. Strain to remove seeds.
03 -
Return syrup to pan, add gelatin, warm until dissolved. Cool in clean bowl.
04 -
Beat cream with powdered sugar until stiff peaks form.
05 -
Mix 1/4 cream into raspberry mixture, then fold in remaining cream until blended.
06 -
Divide into serving dishes. Refrigerate 2 hours until set. Garnish before serving.
# Cook's Notes:
01 -
Can use fresh or frozen raspberries
02 -
Must strain to remove seeds
03 -
Needs time to set properly