Description
Indulge in a light and airy raspberry mousse, a delightful dessert perfect for any occasion. This recipe combines fresh raspberries, creamy whipped cream, and a touch of sweetness for a truly unforgettable treat.
Ingredients
Scale
- 1 pound fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish (optional)
- Mint leaves for garnish (optional)
Instructions
- In a saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries soften and release their juices, about 5-7 minutes.
- Remove from heat and stir in the lemon juice.
- Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Let the raspberry puree cool completely.
- In a large bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Add the vanilla extract and continue to whip until stiff peaks form.
- Gently fold the cooled raspberry puree into the whipped cream until just combined. Be careful not to overmix.
- Spoon the mousse into individual serving glasses or a large serving bowl.
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish with fresh raspberries and mint leaves before serving, if desired.
Notes
- For a smoother mousse, use a blender to puree the raspberries before cooking.
- If you prefer a less tart mousse, add a bit more sugar to taste.
- The mousse can be made a day ahead.
- For a vegan version, substitute the heavy cream with coconut cream.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Protein: 2g