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Light and Airy Raspberry Mousse Recipe

Light and Airy Raspberry Mousse Recipe for Effortless Indulgence

Experience the delight of this Light and Airy Raspberry Mousse, a no-bake dessert that's both simple and elegant, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 tablespoon Unflavored Gelatin Can substitute with agar-agar.
  • 2 cups Fresh Raspberries Frozen can be used, thawed and drained.
  • 1/2 cup Granulated Sugar For sweetness and balance.
  • 1 tablespoon Lemon Juice Fresh is recommended.
  • 1 cup Heavy Cream Whip until stiff peaks.
  • 2 large Egg Whites Use fresh eggs.
Optional Topping
  • 1/2 cup Raspberry Sauce Warm raspberry puree with sugar and lemon.

Equipment

  • blender
  • Mixing bowl
  • electric mixer
  • Saucepan
  • spatula
  • Fine-mesh sieve
  • candy thermometer

Method
 

Preparation
  1. Hydrate the unflavored gelatin in cold water for about 10 minutes.
  2. Blend fresh raspberries until smooth and strain to remove seeds.
  3. Heat a portion of raspberry puree with gelatin until dissolved.
  4. Whisk in fresh lemon juice after removing from heat.
  5. Whip heavy cream in a chilled bowl until stiff peaks form.
  6. Combine granulated sugar with water in a saucepan and boil until 240°F.
  7. Whip egg whites until soft peaks and gradually add hot sugar syrup.
  8. Fold whipped cream into meringue, then fold in raspberry puree.
  9. Transfer mousse to serving bowls and chill for at least 4 hours.
  10. Optional: Warm extra raspberry puree for sauce.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 100mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are chilled and avoid overmixing to preserve the light texture of the mousse.

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