Ingredients:
- 2 cups fresh raspberries (or frozen, thawed)
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tbsp cold water
- 1 packet (2 ½ tsp) unflavored gelatin
- 1 cup heavy whipping cream (chilled)
- ½ tsp vanilla extract
- Optional: extra raspberries and mint for garnish
👩🍳 Instructions:
1. Make the Raspberry Puree
- Blend the raspberries, sugar, and lemon juice until smooth.
- Strain through a fine mesh sieve to remove seeds. Set aside.
2. Bloom the Gelatin
- In a small bowl, mix gelatin with cold water and let sit for 5 minutes to bloom.
3. Melt the Gelatin
- Warm the bloomed gelatin gently in the microwave for about 10–15 seconds (or in a saucepan) until dissolved.
- Stir into the raspberry puree and mix well. Let it cool to room temp.
4. Whip the Cream
- In a cold bowl, whip the heavy cream and vanilla extract until soft peaks form.
5. Fold It Together
- Gently fold the raspberry mixture into the whipped cream in 2–3 batches until fully combined and fluffy.
6. Chill & Set
- Spoon mousse into dessert glasses or ramekins.
- Chill in the fridge for at least 2 hours, or until set.
🍃 Optional Garnishes:
- Fresh raspberries
- Whipped cream dollop
- Mint leaves
- Shaved white chocolate or raspberry coulis drizzle
📝 Tips:
- For extra elegance, pipe the mousse using a piping bag.
- Want it lighter? Swap half the whipped cream with Greek yogurt.
- Want it extra rich? Add a spoonful of mascarpone or cream cheese to the puree!
Let me know if you want a chocolate-raspberry twist or to turn it into a layered mousse cake! 🍫🍓💕
