Raspberry Mousse

Instructions

Step 1: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until raspberries break down and release juices.

Step 2: Remove from heat and press the mixture through a fine mesh sieve to remove seeds. Set the smooth raspberry puree aside.

Step 3: In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Then microwave for about 10 seconds to dissolve.

Step 4: Stir dissolved gelatin into the warm raspberry puree and mix well. Let cool to room temperature.

Step 5: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the cooled raspberry mixture into the whipped cream until fully combined.

Step 6: Spoon mousse into serving glasses and chill for at least 2 hours or until set.

Step 7: Before serving, top with whipped cream and a few fresh raspberries.

Storage Information

Store raspberry mousse in the refrigerator for up to 3 days, covered. Do not freeze, as the texture may change. Prepare toppings just before serving for best results.