Print

Raspberry Mousse Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

This Raspberry Mousse recipe delivers a light, airy, and creamy dessert featuring fresh raspberry puree, whipped cream, and a delicate Italian meringue set with gelatin. The mousse is smooth and flavorful with a perfect balance of tartness from raspberries and sweetness from sugar. An optional homemade raspberry sauce adds an extra burst of fresh berry flavor. Ideal for elegant occasions or a delightful treat anytime.

Ingredients

Scale

Raspberry Mousse

  • 7.7 g (2 ½ teaspoons) Unflavored gelatin powder (Knox) or 4.5 sheets platinum gelatin sheets
  • 40 g (2 ⅔ tablespoons) Icy cold water for gelatin powder or plenty of icy water for soaking gelatin sheets
  • 270 g (1 ⅙ cups) Raspberry puree, strained (from about 330 g fresh raspberries)
  • 15 g (1 tablespoon) Lemon juice
  • 320 g (1 ⅓ cups) Heavy cream
  • 90 g (from 3 small eggs) Egg whites
  • 13 g (1 tablespoon) Granulated sugar (for egg whites)
  • 130 g (⅔ cup) Granulated sugar (for hot syrup)
  • 60 g (4 tablespoons) Water (for hot syrup)

Raspberry Sauce (optional)

  • 170 g (¾ cup) Raspberry puree, strained (from about 210 g fresh raspberries)
  • 17 g (4 teaspoons) Granulated sugar
  • 5 g (1 teaspoon) Lemon juice

Instructions

  1. Bloom Gelatin: If using gelatin powder, mix it with 5 times its amount of icy cold water and let it hydrate for about 10 minutes (keep refrigerated if room warm). For gelatin sheets, soak them in plenty of icy water for 10 minutes, then squeeze out excess water.
  2. Prepare Raspberry Puree: Puree fresh raspberries using a hand blender or food processor until smooth, then strain through a fine-mesh sieve to remove seeds. Reserve the puree for mousse and for raspberry sauce if making.
  3. Melt Gelatin into Raspberry Puree: Heat about one-quarter of the raspberry puree to 50-60°C (122-140°F). Add the bloomed gelatin, stirring until completely dissolved. Mix a small amount of cold puree into the warm mixture to temper it, then combine everything and add lemon juice. Set aside at room temperature.
  4. Whip Heavy Cream: Whip the heavy cream until very stiff and fluffy. Chill in the fridge until ready to use, re-whip if cream loosens.
  5. Make Italian Meringue: Whip egg whites until bubbly then add 13 g sugar, continuing to whip until fluffy. Meanwhile, heat 130 g sugar and 60 g water in a saucepan over medium heat until the syrup reaches 244-246°F (118-119°C). Slowly pour the hot syrup into the meringue while whipping at high speed. Once combined and slightly cooled, lower speed and whip until the meringue is neither warm nor cold.
  6. Combine Meringue and Cream: Fold half of the Italian meringue gently into the whipped cream to keep it airy.
  7. Incorporate Raspberry Puree: Fold in half of the raspberry puree gently with a whisk until 50% mixed, then add the rest and fold until 80-90% combined. Use a spatula to fold in the remainder and ensure even incorporation.
  8. Pipe and Chill: Immediately pipe the mousse into cups or glasses or spoon it in. Refrigerate for at least a few hours until fully set.
  9. Prepare Raspberry Sauce (Optional): Heat reserved raspberry puree, sugar, and lemon juice in a saucepan until it just boils. Cool completely in the fridge. Drizzle over mousse before serving.

Notes

  • Measure ingredients by weight for best accuracy.
  • Do not overheat raspberry puree; hot temperatures weaken gelatin setting power.
  • Use dry, clean tools to whip egg whites to avoid deflating meringue.
  • Add hot sugar syrup slowly to meringue to ensure proper incorporation.
  • Fold ingredients gently to preserve mousse’s airy texture.
  • Chill mousse thoroughly to allow it to set properly.
  • Raspberry sauce is optional but adds extra fresh flavor and color contrast.

Keywords: raspberry mousse, raspberry dessert, Italian meringue mousse, gelatin mousse, light dessert, berry mousse

Find it online: https://bakedbylisa.com/raspberry-mousse-recipe/