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A light, airy, and naturally pink mousse made with fresh raspberry purée and whipped heavy cream, setting elegantly with gelatin or agar-agar. A no-bake dessert perfect for summer.

Ingredients

Scale
  • 2 cups fresh raspberries
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon gelatin or agar-agar
  • 2 tablespoons water (for blooming gelatin)

Instructions

  1. Chill mixing bowl and beaters.
  2. Blend fresh raspberries until smooth and press purée through a fine-mesh sieve to remove seeds; stir in lemon juice.
  3. Sprinkle gelatin (or agar-agar) over cold water and let bloom for 5 minutes.
  4. Warm bloomed gelatin gently in a small saucepan, stirring until completely dissolved; avoid boiling.
  5. Stir the dissolved gelatin into the raspberry purée and let cool until just warm to the touch.
  6. In the chilled bowl, whip heavy cream with granulated sugar and vanilla extract until soft peaks form.
  7. Gently fold the raspberry-gelatin mixture into the whipped cream using a rubber spatula with slow lifting motions until combined.
  8. Spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours, until set.
  9. Garnish with fresh raspberries, whipped cream, or mint before serving.

Notes

For a dairy-free version, use coconut cream., Adjust sweetness by taste depending on the tartness of your berries., You can use frozen raspberries; thaw and strain before use., When using agar-agar, bring it to a boil and simmer to activate setting power., Keep bowls and beaters chilled for better whipping results., Avoid overwhipping cream to maintain soft peaks., Fold ingredients gently to keep mousse airy and light., Mousse holds well refrigerated for up to 3 days, but not recommended to freeze.

Nutrition

Find it online: https://gingerbaking.com/fresh-raspberry-cloud-mousse/