Fresh Raspberry Cloud Mousse Recipe
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.
- 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
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
- 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.
- 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.
- Dissolve Gelatin: Gently heat the bloomed gelatin over low heat, stirring continuously until the gelatin is completely dissolved without boiling.
- Combine Gelatin with Raspberry Puree: Stir the dissolved gelatin mixture thoroughly into the seedless raspberry puree to incorporate it evenly.
- 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.
- 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.
- Chill the Mousse: Spoon the mousse into individual serving cups or bowls and refrigerate for at least 2 hours to set and chill thoroughly.
- 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
Find it online: https://platedbyemma.com/fresh-raspberry-cloud-mousse-recipe/
