Description
This Light and Airy Raspberry Mousse is a delicate and fluffy dessert that perfectly balances the tartness of fresh raspberries with a creamy, whipped texture. Made with raspberry puree, gelatin, whipped cream, and an Italian meringue, this mousse sets beautifully to create an elegant treat suitable for special occasions or a refreshing everyday indulgence.
Ingredients
Gelatin Mixture
- 7.7 g Unflavored gelatin
- 40 g Icy cold water (for gelatin powder)
Raspberry Mousse Base
- 270 g Raspberry puree, strained (approx. 330 g fresh raspberries)
- 15 g Lemon juice
- 320 g Heavy cream
- 90 g Egg white
- 13 g Granulated sugar (for egg white)
Hot Sugar Syrup
- 130 g Granulated sugar
- 60 g Water
Raspberry Sauce (Optional)
- 170 g Raspberry puree, strained (approx. 210 g fresh raspberries)
- 17 g Granulated sugar
- 5 g Lemon juice
Instructions
- Hydrate gelatin: Add icy cold water to the gelatin powder and mix thoroughly. Allow it to bloom for about 10 minutes in the fridge if room temperature is warm.
- Prepare raspberry puree: Puree fresh raspberries with a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds. Set aside.
- Melt gelatin in puree: Heat about one-quarter of the raspberry puree to 122-140ºF (50-60ºC). Add bloomed gelatin and stir until fully melted. Gradually combine with the remaining cold puree and lemon juice, mixing thoroughly to avoid lumps.
- Whip heavy cream: Beat the heavy cream until stiff and fluffy peaks form. Chill until ready to use, checking consistency before folding.
- Whip egg whites with sugar: Whisk egg whites in a clean bowl until bubbly. Gradually add 13 g sugar and whip until fluffy and stable meringue forms.
- Make hot sugar syrup: Combine 130 g sugar and 60 g water in a saucepan. Heat over medium, brushing sides to prevent crystallization, until syrup reaches 244-246ºF (118-119ºC). Remove from heat promptly.
- Incorporate syrup into meringue: Slowly drizzle hot syrup into meringue while whisking at high speed. Continue until syrup is fully incorporated and mixture cools to room temperature.
- Fold cream and meringue: Gently fold all the meringue into whipped cream until about 50% combined to preserve airiness.
- Add raspberry puree: Fold in half of the raspberry gelatin mixture until 50% incorporated, then add remaining puree and fold until 80-90% combined. Use a spatula to finish folding evenly.
- Chill and serve: Pipe or spoon mousse into serving glasses. Refrigerate for several hours until fully set. Garnish with whipped cream, fresh raspberries, or mint if desired.
- Make raspberry sauce (optional): Heat 170 g raspberry puree with 17 g sugar and 5 g lemon juice until boiling. Cool before spooning over mousse prior to serving.
Notes
- Ensure gelatin is fully melted but avoid overheating the raspberry puree to preserve the gelatin's setting ability.
- Use clean, dry utensils to achieve stable stiff peaks in egg whites for optimal meringue.
- Add hot sugar syrup slowly on the side of the bowl for best meringue texture.
- Re-whip cream if it loosens after chilling before folding.
- Fold mixtures gently to maintain mousse aeration and lightness.
- Chill mousse adequately for full set and best texture.
- Optional raspberry sauce adds extra tartness and decoration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
