Introduction

This light and airy raspberry mousse is a delightful dessert perfect for any occasion. With its smooth texture and fresh raspberry flavor, it’s sure to impress your guests or satisfy your sweet tooth.

The image shows a close-up of a thick, creamy pink mousse being piped into a white glass dessert cup. The mousse is light and fluffy with a smooth texture and small air bubbles visible throughout. Several rounded layers of pink mousse are built up inside the glass, creating a soft, cloud-like appearance. A silver metal piping tip is seen depositing the final dollops on top. The background features a white marbled surface with additional glasses partially visible on the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7.7 g unflavored gelatin
40 g icy cold water for gelatin powder
270 g raspberry puree, strained (about 330 g fresh raspberries)
15 g lemon juice
320 g heavy cream
90 g egg white
13 g granulated sugar (for egg white)
130 g granulated sugar (for hot syrup)
60 g water
170 g raspberry puree, strained (about 210 g fresh raspberries)
17 g granulated sugar
5 g lemon juice

Instructions

Step 1: Hydrate the gelatin in icy cold water. If using gelatin powder, mix with five times its weight in cold water and set aside for 10 minutes; refrigerate if your room is warm. For gelatin sheets, soak in plenty of icy water for 10 minutes, then squeeze out excess water.
Step 2: Puree fresh raspberries using a blender or food processor until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside the measured amount for the mousse and set 170 g puree aside separately for the raspberry sauce.
Step 3: Heat about one-quarter of the raspberry puree in a small bowl until warm (122–140ºF / 50–60ºC). Stir in the hydrated gelatin until fully melted. Mix a little cold puree into the warm mixture, then combine all with the remaining cold puree. Avoid boiling the puree to maintain gelatin strength.
Step 4: Stir lemon juice into the gelatin-puree mixture and set aside at room temperature.
Step 5: Whip heavy cream until very stiff and fluffy. Chill until ready to use, and re-whip if it loosens in the fridge.
Step 6: Whip egg whites in a clean, dry bowl until bubbly. Gradually add 13 g sugar and continue whipping until fluffy meringue forms. Ensure tools and eggs are free of oil or moisture.
Step 7: Prepare hot sugar syrup by heating 130 g sugar and 60 g water over medium heat until the syrup reaches 244-246°F (118-119°C). Avoid stirring until thickening to prevent crystallization.
Step 8: Slowly pour the hot sugar syrup into the meringue while whipping at high speed. Reduce speed to medium-low when the mixture feels warm, and stop whipping when the meringue is neither warm nor cold.
Step 9: Fold the meringue gently into the whipped cream until about half is combined.
Step 10: Add half of the raspberry puree mixture to the cream-meringue blend and fold using a whisk until about 50% incorporated. Add the rest and fold until 80–90% blended. Switch to a spatula to fold until evenly combined, ensuring the puree is cold or at room temperature to maintain fluffiness.
Step 11: Immediately pipe or spoon the mousse into serving glasses or cups. Refrigerate for several hours until fully set.
Step 12: For the optional raspberry sauce, heat 170 g raspberry puree with 17 g sugar and 5 g lemon juice until boiling. Cool in the fridge and serve on top of the mousse before eating.

Tips & Variations

Use fresh raspberries for the best flavor and strain them to avoid seeds in the mousse.
Ensure all utensils are clean and dry to achieve stable whipped egg whites.
If the raspberry puree begins to thicken due to gelatin, gently warm it to loosen before folding into the mousse.
Try garnishing the mousse with fresh berries, mint leaves, or a dollop of whipped cream for an elegant presentation.

Storage

Store the raspberry mousse covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. The mousse may soften slightly upon standing, so serve soon after removing from the fridge. The raspberry sauce can also be stored separately in the fridge for up to 3 days.

How to Serve

Four clear glass cups are shown filled with two layers of dessert; the bottom layer is light beige and smooth, occupying about one-third of the cup, while the top layer is thick, fluffy, and light pink, piped in large, soft swirls that rise above the rim. A metal piping bag is adding more of the pink layer to one cup, emphasizing the airy, whipped texture. The cups are placed on a white marbled surface, and a woman's hand is holding the piping bag from the top right corner. The lighting is soft, making the dessert look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin sheets by soaking them in cold water until soft, squeezing out excess, and dissolving them in warm raspberry puree as instructed.

What if my meringue doesn’t whip properly?

Make sure all mixing bowls and utensils are free of oil and moisture, and separate egg whites carefully to avoid yolk contamination. Use room temperature eggs for best results, and whip at a medium-high speed until stiff peaks form before adding hot sugar syrup.