Print

Print Recipe

A creamy and airy raspberry mousse dessert served in cups, layered with raspberry compote and topped with vanilla chantilly cream and fresh herbs. Perfect for special occasions or summer treats.

Ingredients

Scale
  • 450 g (2 cups) raspberry puree (fresh or thawed and reduced frozen raspberries)
  • 60 g (½ cup) powdered sugar, sifted
  • 1 tablespoon freshly squeezed lemon juice
  • 6 g (2 teaspoons) powdered gelatin
  • 345 g (1½ cups) heavy cream, very cold, at least 36% fat
  • 230 g (1 cup) fresh or frozen raspberries (for compote)
  • 50 g (¼ cup) granulated sugar (for compote)
  • ½ tablespoon freshly squeezed lemon juice (for compote)
  • Fresh raspberries (for decoration)
  • Fresh herbs like mint (for decoration)
  • Chantilly cream (for decoration)

Instructions

  1. For the Raspberry Compote: Combine raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium-low heat for about 10 minutes, stirring occasionally, until slightly thickened. Divide evenly into four serving cups and chill in the refrigerator.
  2. For the Raspberry Mousse: Rinse fresh raspberries and puree them in a blender. Strain out seeds using a fine sieve and measure the puree.
  3. Stir in freshly squeezed lemon juice and sifted powdered sugar into the puree. Adjust sweetness to taste.
  4. Sprinkle powdered gelatin over 2 tablespoons cold water and let bloom for 3 minutes until thick and jiggly.
  5. Warm gelatin gently in the microwave without boiling. Stir liquid gelatin into the raspberry puree at room temperature.
  6. Use an electric hand mixer to whip the cold heavy cream to early stiff peaks (soft but shape holding).
  7. Gently fold whipped cream into the raspberry mixture using a rubber spatula, keeping it light and airy.
  8. Layer the raspberry mousse on top of chilled compote in the cups using a spoon or piping bag.
  9. Cover and refrigerate for at least 6 hours or overnight to set.
  10. Before serving, whip chantilly cream and garnish each mousse cup with a dollop of chantilly cream, fresh raspberries, and fresh herbs like mint.

Notes

Do not skip the lemon juice, it enhances flavor and stabilizes the mousse., Adjust powdered sugar according to sweetness of raspberries., If using frozen raspberries for puree, simmer after pureeing to concentrate flavor and reduce water content., Use heavy cream with at least 36% fat, kept very cold for best whipping results., Stop whipping cream at early stiff peaks to avoid grainy texture or butter formation., Allow mousse to chill at least 6 hours to set properly; patience is key., Avoid freezing mousse to preserve texture., Use gentle folding with rubber spatula to retain mousse’s light texture., Recipe yields 3-4 servings of approximately 8.5 ounces (2.5 dl) each.

Nutrition

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