Fresh Raspberry Cloud Mousse Recipe

Introduction

This Fresh Raspberry Cloud Mousse is a light and airy dessert bursting with the sweet-tart flavor of fresh raspberries. It’s simple to make and perfect for a refreshing treat or elegant ending to any meal.

Ingredients

• 2 cups fresh raspberries
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon gelatin or agar-agar
• 2 tablespoons water (for blooming gelatin)

Instructions

1. Step 1: Blend the fresh raspberries until smooth, then strain the puree to remove the seeds for a silky texture.
2. Step 2: In a small saucepan, sprinkle the gelatin over 2 tablespoons of water and let it bloom for 5 minutes. Heat gently until the gelatin fully dissolves.
3. Step 3: Stir the dissolved gelatin into the raspberry puree along with the lemon juice to brighten the flavor.
4. Step 4: In a separate chilled bowl, whip the heavy cream with the sugar and vanilla extract until soft peaks form.
5. Step 5: Carefully fold the raspberry mixture into the whipped cream, combining gently to keep the mousse light and airy.
6. Step 6: Spoon the mousse into serving cups and refrigerate for at least 2 hours to set and chill thoroughly.
7. Step 7: Before serving, garnish with fresh raspberries or a sprig of mint for a beautiful presentation.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut cream and use agar-agar instead of gelatin.
• If fresh raspberries are out of season, frozen raspberries can be used—just thaw and drain any excess liquid before blending.
• Add a splash of raspberry liqueur or lemon zest for an extra depth of flavor.

Storage

Store the mousse covered in the refrigerator for up to 2 days. For best texture, consume within this time. If it separates slightly, gently stir before serving. This mousse is best served chilled and should not be frozen, as it may affect the light texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin works perfectly. Use the amount specified (1 teaspoon) and bloom it in cold water before dissolving as described.

How do I prevent the mousse from becoming too watery?

Make sure to strain the raspberry puree well to remove seeds and excess juice, and fold the fruit mixture into softly whipped cream gently to keep the mousse stable. Properly blooming and dissolving the gelatin also helps set the mousse firmly.

Fresh Raspberry Cloud Mousse Recipe

Print Recipe

★★★★★

4.6 from 475 reviews

This Fresh Raspberry Cloud Mousse is a light, airy dessert combining the vibrant flavor of fresh raspberries with silky whipped cream and a delicate gelatin base, creating a smooth, seedless mousse perfect for a refreshing treat or elegant dessert.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Raspberry Puree

• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1 teaspoon gelatin or agar-agar
• 2 tablespoons water (for blooming gelatin)

Whipped Cream Mixture

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Raspberry Puree: Blend the fresh raspberries until smooth, then strain the puree through a fine mesh sieve to remove the seeds, resulting in a smooth raspberry base.
2. Bloom Gelatin: In a small saucepan, sprinkle the gelatin or agar-agar over 2 tablespoons of water and let it bloom for 5 minutes until it softens.
3. Dissolve Gelatin: Gently heat the bloomed gelatin over low heat, stirring continuously until the gelatin is completely dissolved without boiling.
4. Combine Gelatin with Raspberry Puree: Stir the dissolved gelatin mixture thoroughly into the seedless raspberry puree to incorporate it evenly.
5. Whip Cream: In a chilled bowl, use a mixer to whip the heavy cream with granulated sugar and vanilla extract until soft peaks form, creating a light and fluffy texture.
6. Fold Mixtures Together: Gently fold the raspberry gelatin mixture into the whipped cream, being careful not to deflate the mousse, until fully combined and a uniform pale pink is achieved.
7. Chill the Mousse: Spoon the mousse into individual serving cups or bowls and refrigerate for at least 2 hours to set and chill thoroughly.
8. Garnish and Serve: Before serving, optionally garnish with fresh raspberries or a sprig of mint to enhance presentation and flavor.

Notes

• To ensure a smooth mousse, be sure to strain the raspberry puree well to remove seeds.
• If using agar-agar instead of gelatin, follow package instructions for blooming and dissolving as agar-agar requires boiling.
• Whipping cream should be chilled for best whipping results.
• The mousse can be prepared a day in advance and kept covered in the refrigerator.
• For a lighter mousse, substitute half the heavy cream with whipped aquafaba to make it vegan (using agar-agar as the setting agent).

Keywords: raspberry mousse, fresh raspberry dessert, whipped cream mousse, light summer dessert, seedless raspberry mousse