Recipe byThe ZestyPlate Kitchen
Raspberry mousse - a light, airy dessert of fresh raspberry purée folded through softly whipped cream and set with gelatine. Fruity, elegant and lovely topped with berries.
This raspberry mousse is light, fruity and beautifully simple - fresh raspberries cooked down and folded through softly whipped cream for a dessert that feels indulgent yet airy. Its pretty pink colour and tangy-sweet flavour make it perfect for entertaining. Best of all, it is made ahead, so there is no last-minute fuss.
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 water.
- Tip the raspberries into a pan over medium-low heat with the sugar and lemon juice. Cook for 5-6 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 doesn'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 gently fold 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
- Sieve the raspberry puree well to remove all the seeds for a silky-smooth mousse.
- Make sure the raspberry mixture has cooled before folding in the cream so it does not deflate.
- Whip the cream only to soft peaks - overwhipping makes the mousse heavy.
- Chill for at least 6 hours, ideally overnight, so it sets properly.
Frequently Asked Questions
Yes. Frozen raspberries work brilliantly here since they are cooked down anyway, and they are great value all year round.
Make sure the gelatine fully dissolves into the warm puree. If it seizes, gently reheat the mixture until smooth before folding in the cream.
Gelatine gives the soft set. For a vegetarian version, use an equivalent amount of agar, though the texture will be slightly firmer.
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!