Fresh Raspberry Cloud Mousse (Printable Version)
Silky raspberry mousse with fresh berries and airy texture
# What You Need:
→ For the Raspberry Base
01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice
→ For the Mousse
04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1½ tsp powdered gelatin)
# How to Make It:
01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, sprinkle over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree (or stir bloomed powdered gelatin until dissolved). Mix back into remaining puree. Cool to room temperature.
04 - In clean bowl, whip heavy cream with vanilla until medium peaks form. Refrigerate until needed.
05 - In separate bowl, whisk egg whites to soft peaks. Gradually add powdered sugar and whip to stiff peaks.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Chill for at least 2 hours until set.
08 - Garnish with fresh raspberries and optionally dust with powdered sugar or add mint leaves before serving.
# Expert Tips:
01 -
- It captures the essence of summer berries in impossibly light form
- Your guests will think you spent hours on something that comes together in minutes
02 -
- Cold cream and room temperature egg whites whip up reliably every time
- Folding gently is what keeps that cloud like texture from becoming dense
03 -
- Whipped coconut cream works surprisingly well as a dairy free alternative
- A splash of raspberry liqueur in the puree adds sophistication for adult gatherings