Ingredients
Scale
- 10 oz fresh or frozen raspberries
- 2 tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups heavy whipping cream
- 2 1/3 tsp powdered gelatin
- 3 tbsp water
- 8 fresh raspberries for garnish
- Extra whipped cream for garnish
Instructions
- Combine raspberries, lemon juice, and granulated sugar in a pan. Heat until raspberries break down.
- Strain mixture to remove seeds and cool completely.
- Sprinkle gelatin over water and let bloom for 5 minutes, then dissolve in the microwave.
- Stir dissolved gelatin into the cooled raspberry mixture.
- Whip heavy cream with powdered sugar until soft peaks form, reserving 1/2 cup for garnish.
- Fold raspberry mixture into whipped cream, keeping it airy.
- Divide mousse into serving glasses and refrigerate for at least 4 hours.
- Garnish with whipped cream and fresh raspberries before serving.
Notes
Use fresh raspberries for the best flavor.
Chill the mixing bowl for improved whipped cream volume.
Ensure mousse sets adequately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Calories: 245
- Sugar: 16
- Sodium: 44
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 68