Light airy raspberry dessert (Printable Version)
Delicate mousse blending fresh raspberries with whipped cream for a refreshing summer delight.
# Ingredients Required:
→ Fruit Base
01 -
340 g fresh or frozen raspberries
→ Sweetening and Gelatin
02 -
133 g granulated sugar
03 -
60 ml water (divided)
04 -
7 g unflavored gelatin (about 2 1/4 tsp)
→ Dairy
05 -
355 ml heavy whipping cream
# Guide to Cooking:
01 -
Sprinkle gelatin over 60 ml cold water and let it bloom. Set aside.
02 -
Combine raspberries, sugar, and 60 ml water in a small saucepan. Heat until berries soften and start breaking down, then puree in a blender.
03 -
Optional: strain the puree to remove seeds. Return to saucepan, add softened gelatin, bring to a boil and cook for 1 minute while stirring continuously. Remove from heat and cool to room temperature (21-27°C).
04 -
Whip the heavy cream until stiff peaks form, ensuring the cream is very cold for best results.
05 -
Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated. Divide into individual serving dishes.
06 -
Refrigerate for at least 2 hours before serving to allow mousse to set.
# Extra Suggestions:
01 -
Use chilled heavy cream for optimal whipping volume. Slightly thaw frozen raspberries before use.