Easy Raspberry Mousse [+ Video]
This luscious and creamy raspberry mousse is made with just a few ingredients and comes together quickly using frozen raspberries, whipped cream, and a hint of sugar. Chill and enjoy a silky, bright dessert any time of year.
Equipment
- 1 Blender
- 1 Fine mesh sieve
- 1 Mixing bowl chilled
Ingredients
Raspberry Mousse Ingredients
- 400 g Frozen raspberries thawed
- 1 ½ teaspoon Powdered gelatine
- 1 ½ tablespoon Milk
- ¼ cup White granulated sugar
- 1 ¼ cups Whipping cream cold
- 100 g Frozen raspberries for sauce
- 1 tablespoon Sugar for sauce
Instructions
Instructions
- Puree thawed raspberries in a blender and strain through a fine mesh sieve to remove seeds.
- Sprinkle powdered gelatine over milk and let bloom for 5 minutes.
- Microwave gelatine mixture for 10 seconds until dissolved, stirring gently.
- Stir melted gelatine into raspberry puree along with sugar. Set aside.
- In a chilled bowl, whip cold cream to soft peaks.
- Gently fold raspberry mixture into whipped cream until combined.
- Spoon mousse into serving glasses and chill for at least 30 minutes.
- For sauce: cook frozen raspberries and sugar until syrupy, cool before drizzling.
- Serve mousse topped with cooled raspberry sauce.
Notes
Store leftovers in the fridge for up to 2 days. Sauce keeps for 3 days chilled. Freeze mousse if needed, then thaw in fridge overnight and re-whip lightly.