Creamy Raspberry Mousse
This is the perfect raspberry mousse. Light, airy and creamy. Serve with whipped cream and fresh raspberries or use to fill a cake. Delicious!
Print Recipe
Equipment
- Saucepan
- Stove
- Blender or food processor
- Strainer
- Stand mixer with whisk attachment or hand mixer and large bowl
Ingredients
- 1/4 cup cold water
- 1/2 cup boiling water
- 2 tsp gelatin
- 1 tbsp fresh lemon juice
- 1/4-1/3 cup granulated sugar
- 1 1/4 cup fresh or frozen raspberries
- 2 cups heavy cream
- 1 tsp vanilla
Instructions
- Add cold water to a small saucepan.
- Mix in gelatin and allow to sit for 5 minutes.
- Stir in boiling water, sugar, lemon juice, and raspberries.
- Bring to boil on medium heat.
- Turn down the heat to low and boil for 5 minutes.
- Remove from heat and stir in vanilla.
- Place mixture in a blender food processor and blend until smooth. Then use a rubber scraper to push the warm puree through a strainer.
- Allow to cool 10 minutes.
- Pour the whipping cream into a large mixing bowl and beat with an electric mixer until stiff peaks form.
- Fold in the raspberry puree and allow to cool in the refrigerator for at least 4 hours or overnight.
Notes
Use heavy hipping cream for best results.
Store covered in the refrigerator for up to 4 days.
Store covered in the refrigerator for up to 4 days.
