Silky Raspberry Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/3 teaspoons (7 grams) powdered gelatin (1 packet Knox)
02 -
3 tablespoons cold water
03 -
10 ounces (2 1/2 cups) fresh or frozen raspberries, thawed if frozen
04 -
1/2 cup granulated sugar
05 -
2 tablespoons fresh lemon juice
06 -
2 cups heavy whipping cream
07 -
1/4 cup powdered sugar
→ For Garnish (Optional)
08 -
8-12 fresh raspberries
09 -
Extra whipped cream
# Instructions:
01 -
Pour cold water into a small bowl and sprinkle the gelatin over the top. Set aside to bloom for 5-10 minutes.
02 -
In a medium saucepan, combine raspberries, sugar, and lemon juice over low heat. Cook, stirring frequently, until sugar dissolves. Pass the mixture through a fine mesh strainer into a heat-proof bowl to remove seeds.
03 -
Return the strained syrup to the saucepan and add the bloomed gelatin. Warm over low heat until gelatin completely dissolves. Pour into a large, clean bowl and set aside to cool.
04 -
When raspberry syrup is cool but not cold, beat the whipping cream on low speed with the powdered sugar until soft peaks form. Increase to medium speed and whip until stiff peaks form.
05 -
Add 1/4 of the whipped cream to the raspberry syrup and mix until well blended. Then gently fold in the remaining cream until no white streaks remain.
06 -
Divide the mousse between 4-6 individual serving dishes. Cover and refrigerate for at least 2 hours, until set.
07 -
Before serving, garnish each mousse with whipped cream and fresh raspberries if desired.
# Notes:
01 -
If using frozen raspberries, make sure to thaw and drain them well to prevent watery mousse
02 -
Adjust the sugar amount based on the sweetness of your berries
03 -
For easier cleanup, line your strainer with cheesecloth when removing the raspberry seeds