This raspberry mousse is silky, creamy and an exquisite treat. It is a light and airy dessert that is sure to please. Great for finishing any meal.
We are going to be using unflavored gelatin for this recipe. Although it is not hard to work with gelatin it sometimes can congeal and get lumpy. If this happens, simply pass your raspberry mixture through a sieve again. This will take care of that.
This is a great dessert to make on Valentine’s day or on the Holidays. I have been asked many times if it can be used as a filling for cakes. Honestly, I have never tried it so I do not know. However, given that it does have the gelatin I suspect it would work just fine.
You can use fresh or frozen raspberries for this dessert which means you can make it anytime of the year. Awesomeness!
Here is what you are going to need:
3 cups very cold heavy cream
½ cup confectioners’ sugar
2 cups thawed raspberries (1/2 cup fresh for garnish optional)
½ cup sugar
1 TBS lemon juice
1 TBS unflavored gelatin
Make sure your cream is really, really cold. Place it in a bowl and beat until stiff. Add ½ cup powdered sugar (or more to taste) and finish beating. Place in fridge.
Place the raspberries, ½ cup sugar and lemon juice on a heavy pot. Cook, stirring and pressing the fruit against the sides, until sugar is dissolved.
Strain the raspberries into a bowl – making sure to press the fruit against the strainer. You only want to get rid of the seeds! Place the bowl of strained raspberries into a larger bowl of ice water. Whisk in 1 TBS unflavored gelatin. Whisk until smooth and thickened. If you should get pieces of congealed gelatin go ahead and strain the sauce again.
Carefully fold in the whipped cream into the sauce. Work in batches and patiently! Transfer the mousse into 8 ramekins or martini glasses or wine glasses. Cover with plastic and refrigerate.
Garnish with fresh raspberries and some grated chocolate if desired. Or simply enjoy the mousse as it is!