Recipe byThe ZestyPlate Kitchen
A light, airy dessert of sieved raspberry puree folded through softly whipped cream and set with gelatine. Fruity, elegant and lovely topped with fresh berries.
This raspberry mousse is light and fruity, with fresh raspberries cooked down and folded through softly whipped cream so it stays airy rather than rich. The colour is a pretty pink and the flavour sits nicely between tart and sweet, which makes it a good one for guests. It is set ahead too, so there is nothing to do at the last minute.
Jump to recipe
Prep 20 min
Cook 5 min
Total 25 min
Easy
Scale:
- 2 Gelatine Leafs
- 350g Raspberries
- 60g Caster Sugar
- Juice of 1 Lemon
- 500ml Whipping Cream
Preparation
- Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 minutes, then drain and squeeze out any excess.
- Tip the raspberries into a pan over medium-low heat with the sugar and lemon juice. Cook for 5 to 6 minutes until the berries have completely broken down, then push through a sieve set over a bowl, discarding the seeds. Stir in the gelatine until dissolved; if it won't dissolve, pour into a clean saucepan and heat gently. Set aside to cool for 15 minutes.
- Whip the cream to soft peaks with an electric whisk, then fold it gently into the raspberry mixture. Spoon into ramekins or moulds and chill overnight, or for at least 6 hours. Serve with raspberries scattered over the top.
Tips from the ZestyPlate Kitchen
- Push the raspberry puree through a sieve thoroughly to catch all the seeds and keep the mousse silky.
- Let the raspberry mixture cool before you fold in the cream, or it will deflate.
- Take the cream only to soft peaks. Whip it too far and the mousse turns heavy.
- Give it at least 6 hours to set, and overnight is better.
Frequently Asked Questions
Yes. Since they are cooked down anyway, frozen raspberries work very well here and are good value year-round.
The gelatine needs to dissolve fully into the warm puree. If it seizes, reheat the mixture gently until smooth before folding in the cream.
Gelatine gives the soft set here. For a vegetarian version, use an equivalent amount of agar, though the result will be a touch firmer.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!