Fresh Raspberry Cloud Mousse Recipe
Introduction
This Fresh Raspberry Cloud Mousse is a light, airy dessert bursting with the natural sweetness and tartness of ripe raspberries. Perfect for warm days, it combines silky whipped cream with a delicate gelatin base for a cloud-like texture that’s sure to impress.
Ingredients
- 2 cups fresh raspberries (plus extra for topping)
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered gelatin
- 2 tablespoons cold water
- Powdered sugar (for dusting)
Instructions
- Step 1: Blend the raspberries until smooth, then strain the puree through a fine sieve to remove seeds and achieve a silky texture.
- Step 2: Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom. Heat it in the microwave for 10–15 seconds until fully dissolved.
- Step 3: Stir the granulated sugar and vanilla extract into the raspberry puree. Add the dissolved gelatin mixture and mix well to combine evenly.
- Step 4: In a separate bowl, whip the heavy cream to soft peaks, being careful not to overbeat.
- Step 5: Gently fold the raspberry mixture into the whipped cream until fully incorporated and smooth.
- Step 6: Spoon the mousse into dessert cups or molds, then chill in the refrigerator for at least 4 hours or until set.
- Step 7: Before serving, top each mousse with a dollop of whipped cream, fresh raspberries, and a light dusting of powdered sugar.
Tips & Variations
- For a more intense raspberry flavor, macerate the fresh raspberries with a little sugar before blending.
- Substitute gelatin with agar-agar for a vegetarian-friendly version, following package instructions for dissolution.
- To add texture, sprinkle chopped toasted almonds or pistachios on top before serving.
Storage
Store the mousse covered in the refrigerator for up to 2 days. The texture is best enjoyed fresh, but if it softens, gently whisk before serving or serve chilled as is. Avoid freezing, as it may affect the delicate consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this mousse?
Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before blending to prevent the mousse from becoming too watery.
How do I know when the whipped cream has reached soft peaks?
Soft peaks form when you lift the whisk out of the cream and the peaks gently hold their shape but the tips curl over slightly. It’s perfect for folding into the raspberry mixture without losing airiness.
PrintFresh Raspberry Cloud Mousse Recipe
This Fresh Raspberry Cloud Mousse is a light, airy dessert featuring fresh raspberries blended into a smooth puree, combined with whipped cream and set with gelatin to create a delicate, creamy treat. Perfectly balanced with a hint of vanilla and a dusting of powdered sugar, this mousse makes a refreshing summer dessert or an elegant finish to any meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Raspberry Puree
- 2 cups fresh raspberries (plus extra for topping)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Gelatin Mixture
- 1 teaspoon powdered gelatin
- 2 tablespoons cold water
Whipped Cream
- 1 cup heavy whipping cream
Garnish
- Powdered sugar (for dusting)
- Fresh raspberries
Instructions
- Prepare Raspberry Puree: Blend 2 cups of fresh raspberries until smooth and strain the mixture through a fine sieve to remove seeds, ensuring a silky texture for the mousse.
- Dissolve Gelatin: In a small bowl, sprinkle 1 teaspoon of powdered gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Then microwave for 10–15 seconds until fully dissolved.
- Combine Ingredients: Stir granulated sugar (1/3 cup) and 1 teaspoon vanilla extract into the raspberry puree. Add the dissolved gelatin mixture and mix well to incorporate all elements evenly.
- Whip Cream: Whip 1 cup of heavy whipping cream to soft peaks, which means the cream will hold shape but still be soft and billowy.
- Fold Mixtures: Gently fold the raspberry mixture into the whipped cream until fully combined, preserving the airy texture of the whipped cream.
- Chill Mousse: Spoon the mousse into dessert cups or molds, then chill in the refrigerator for at least 4 hours or until set firmly.
- Serve and Garnish: Before serving, top the mousse with additional whipped cream, fresh raspberries, and a light dusting of powdered sugar for an elegant finish.
Notes
- For a seedless mousse, be sure to strain the raspberry puree thoroughly.
- Microwave gelatin just until dissolved; overheating can reduce its gelling power.
- Folding gently helps maintain the mousse’s light and fluffy texture.
- Can be made a day ahead and refrigerated.
- For a fruity variation, substitute raspberries with strawberries or blackberries.
Keywords: raspberry mousse, light dessert, no bake mousse, fruit mousse, elegant dessert
