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Light and Airy Raspberry Mousse Recipe

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★★★★★

4.5 from 696 reviews

This Light and Airy Raspberry Mousse combines delicate whipped cream, Italian meringue, and a smooth raspberry puree with gelatin to create a fluffy, refreshing dessert. Perfectly balanced with a touch of lemon juice, this mousse is piped into elegant servings and chilled until set, making it a sophisticated and vibrant treat ideal for summer gatherings or special occasions.

Ingredients

Scale

Gelatin Mixture

  • 7.7 g Unflavored gelatin
  • 40 g Icy cold water (for gelatin powder or soaking gelatin sheets)
  • 270 g Raspberry puree, strained (about 330 g fresh raspberries)
  • 15 g Lemon juice

Whipped Cream

  • 320 g Heavy cream

Italian Meringue

  • 90 g Egg white
  • 13 g Granulated sugar (for egg whites)
  • 130 g Granulated sugar (for hot sugar syrup)
  • 60 g Water (for hot sugar syrup)

Raspberry Sauce (Optional)

  • 170 g Raspberry puree, strained (about 210 g fresh raspberries)
  • 17 g Granulated sugar
  • 5 g Lemon juice

Instructions

  1. Hydrate gelatin: Add gelatin powder to five times its weight in icy cold water and mix well. Let it bloom for about 10 minutes in the fridge. If using 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. Strain through a fine-mesh sieve to remove seeds. Set aside 270 g for the mousse mix and 170 g for the optional sauce.
  3. Melt gelatin in puree: Heat about one quarter of the raspberry puree until warm (122-140ºF or 50-60ºC). Add hydrated gelatin and stir until completely melted. Slowly incorporate some cold raspberry puree into the warm mixture, then combine with the remaining cold puree, mixing thoroughly. Avoid boiling the puree to prevent weakening the gelatin.
  4. Add lemon juice: Stir 15 g lemon juice into the raspberry and gelatin mixture. Leave to cool at room temperature.
  5. Whip heavy cream: Whip the heavy cream until very stiff and fluffy. Chill in the fridge until ready to fold into the mousse.
  6. Whip egg whites and sugar: Using a stand mixer with a whisk attachment, whip egg whites until frothy. Gradually add 13 g sugar and continue whipping until fluffy peaks form. Ensure all tools and ingredients are dry for optimal volume.
  7. Make hot sugar syrup: In a saucepan, combine 130 g sugar and 60 g water. Heat over medium heat, brushing down sugar crystals on the sides to avoid crystallization. Heat syrup until it reaches 244-246ºF (118-119ºC), then remove immediately from heat.
  8. Incorporate hot syrup into meringue: Slowly drizzle the hot sugar syrup into the whipping egg whites at high speed. Once syrup is added, lower speed to medium-low when mixture becomes warm. Stop whipping when no temperature difference is felt.
  9. Fold whipped cream and meringue: Gently fold half of the meringue into the whipped cream, then incorporate the remaining meringue until about half is combined. Avoid over-mixing to maintain lightness.
  10. Fold in raspberry mixture: Add half of the raspberry gelatin mixture to the cream and meringue blend, folding gently until about 50% incorporated. Add the remaining puree and fold until 80-90% combined, then switch to a spatula to fully incorporate all ingredients evenly.
  11. Pipe and chill mousse: Transfer the mousse into piping bags and pipe into serving glasses or cups. Alternatively, spoon the mousse directly. Refrigerate for at least a few hours until fully set.
  12. Prepare raspberry sauce (optional): Warm the reserved 170 g raspberry puree with 17 g sugar and 5 g lemon juice in a small saucepan until it boils. Cool thoroughly in the fridge before serving. Drizzle over mousse just before serving for an extra burst of raspberry flavor.

Notes

  • Use fresh raspberries for best flavor and to avoid color dulling from frozen fruit.
  • Make sure gelatin is fully melted in warm raspberry puree to ensure mousse sets properly.
  • Do not overheat puree to prevent weakening gelatin; temperature should be warm but not boiling.
  • Whip cream and meringue separately until stiff peaks form for light, airy texture.
  • Add hot sugar syrup slowly to egg whites to create stable Italian meringue that supports mousse structure.
  • Folding gently is key to preserving mousse’s airy texture; avoid overmixing.
  • Mousse can be prepared a day ahead and stored covered in the fridge.
  • The optional raspberry sauce adds brightness and visual appeal for serving.

Keywords: Raspberry mousse, light mousse, airy dessert, no-bake mousse, Italian meringue, whipped cream dessert, raspberry dessert

Find it online: https://tastewithamy.com/light-and-airy-raspberry-mousse-recipe/