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Raspberry Mousse Recipe

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4.4 from 43 reviews

  • Author: Sophia
  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Raspberry Mousse recipe is a light, airy dessert featuring a smooth raspberry puree and a delicate blend of whipped cream and Italian meringue. The mousse is set with gelatin for the perfect texture, making it an elegant and refreshing treat. Optionally topped with a homemade raspberry sauce, this dessert is ideal for impressing guests or enjoying on a warm day.

Ingredients

Raspberry Mousse

  • 7.7 g (2 ½ teaspoons) Unflavored gelatin (1 envelope Knox gelatin powder or 4.5 sheets platinum gelatin)
  • 40 g (2 ⅔ tablespoons) Icy cold water (for gelatin powder; soak gelatin sheets in water)
  • 270 g (1 ⅙ cups) Raspberry puree, strained (about 330 g fresh raspberries)
  • 15 g (1 tablespoon) Lemon juice
  • 320 g (1 ⅓ cups) Heavy cream
  • 90 g (from 3 small eggs) Egg whites
  • 13 g (1 tablespoon) Granulated sugar (for egg whites)
  • 130 g (⅔ cup) Granulated sugar (for hot syrup)
  • 60 g (4 tablespoons) Water (for hot syrup)

Raspberry Sauce (optional)

  • 170 g (¾ cup) Raspberry puree, strained (about 210 g fresh raspberries)
  • 17 g (4 teaspoons) Granulated sugar
  • 5 g (1 teaspoon) Lemon juice

Instructions

  1. Bloom gelatin in cold water: For gelatin powder, mix with five times the icy cold water and let sit for 10 minutes, refrigerate if warm. For gelatin sheets, soak in icy water for 10 minutes, then squeeze out excess water before use.
  2. Puree and strain raspberries: Blend fresh raspberries until smooth and strain through a fine-mesh sieve to remove seeds. Set aside raspberry puree for mousse and separate portion for raspberry sauce if using.
  3. Melt gelatin into warmed raspberry puree: Heat about ¼ of the raspberry puree to 122-140ºF (50–60ºC) until warm but not boiling. Stir in bloomed gelatin until fully melted, then combine with remaining cold raspberry puree. Mix well and add lemon juice, then set aside at room temperature.
  4. Whip heavy cream: Whip cold heavy cream until very stiff and fluffy. Place in the fridge to chill until use, re-whip if needed.
  5. Whip egg whites with sugar: Using a clean dry mixer bowl with a whisk attachment, whip egg whites until foamy, add sugar gradually, and whip until stiff and fluffy meringue forms.
  6. Make hot sugar syrup: Heat sugar and water in a saucepan on medium heat, brushing down sides with water to prevent crystallization. Heat until syrup reaches 244-246ºF (118-119ºC), then remove from heat immediately.
  7. Incorporate hot syrup into meringue: Slowly pour hot syrup along the side of the bowl while whipping at high speed. Whip until mixture cools to room temperature and meringue is stable and fluffy.
  8. Fold meringue into whipped cream: Gently fold half the meringue into the whipped cream to lighten, being careful not to overmix.
  9. Add raspberry puree: Gradually fold raspberry puree into the whipped cream and meringue mixture — half first until about 50% incorporated, then the rest until 80-90% incorporated. Use a spatula to finish folding until fully combined, maintaining a light texture.
  10. Chill the mousse: Pipe or spoon the mousse into serving glasses or containers. Refrigerate for several hours until fully set and chilled.
  11. Prepare raspberry sauce (optional): Gently heat raspberry puree with sugar and lemon juice until it starts to boil. Cool thoroughly in the fridge before serving over the mousse.
  12. Serve and garnish: Decorate the chilled mousse with fresh berries, whipped cream, or mint leaves as desired before serving.

Notes

  • Ensure gelatin is fully melted in the warm raspberry puree to prevent lumps and guarantee proper mousse setting.
  • Do not overheat the raspberry puree when melting gelatin, keep temperature below boiling to maintain gelatin’s strength.
  • Keep all utensils and bowls dry and free of oil when whipping egg whites for best volume.
  • Slowly add hot syrup to meringue to avoid curdling and create stable Italian meringue.
  • Gently fold mixtures to keep the mousse airy and light, avoid overmixing which can deflate the mousse.
  • Chill mousse for at least a few hours to allow proper setting before serving.
  • The raspberry sauce can be made ahead and stored in the fridge to complement the mousse when served.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Find it online: https://sophiasrecipe.com/raspberry-mousse-recipe/