Bursting with raspberry flavour, dreamy, airy raspberry mousse is delicious and pretty too! Raspberry mousse is so versatile – use it as we have here for a light dessert, as a pie filling, layered with white or dark chocolate mousse, or spoon into chocolate cups for a more decadent dessert.
Makes 8 cups
Ingredients
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
Directions
- Puree the raspberries in a food processor or blender. Remove the seeds by straining in a fine sieve. Discard the seeds. Add the puree to a large bowl, stir in the sugar and lemon juice; set aside.
- Add cold water to a small saucepan and sprinkle gelatin over the top. Let it sit for 1 minute, then stir over low heat until the gelatin is completely dissolved. Pour gelatin mixture into the raspberry mixture; stirring well. Chill mixture for 1 hour or until slightly thickened.
- Beat the raspberry mixture on high speed until it is foamy. Gradually add the heavy cream; beat until thickened (about two minutes).
- Using a piping bag, squeeze the raspberry mousse mixture into paper baking cups and top with fresh raspberries. You can also spoon into chocolate cups – yummy!
- Refrigerate until served.
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