Raspberry Mousse (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 1/3 teaspoons (7 grams) powdered gelatin (1 packet Knox)
02 -
3 tablespoons cold water
03 -
10 oz (2 1/2 cups) fresh or frozen raspberries, thawed
04 -
1/2 cup granulated sugar
05 -
2 tablespoons fresh lemon juice
06 -
2 cups heavy whipping cream
07 -
1/4 cup powdered sugar
→ Garnish
08 -
8-12 fresh raspberries (optional)
09 -
Extra whipped cream (optional)
# Step-by-Step Directions:
01 -
Pour the cold water into a small bowl and sprinkle the gelatin over the top. Set aside to bloom for 5-10 minutes.
02 -
In a medium saucepan, combine the raspberries, sugar, and lemon juice over low heat. Cook, stirring frequently, until the sugar dissolves. Then, carefully pass the syrup through a fine mesh strainer into a heatproof bowl to remove the seeds.
03 -
Return the syrup to the saucepan and add the gelatin. Warm over low heat until the gelatin dissolves, then remove from the heat, pour into a clean, large bowl, and set aside to cool.
04 -
When the raspberry syrup is cool but not cold, beat the whipping cream on low speed with the powdered sugar until soft peaks form. Turn the speed to medium and whip until stiff peaks form.
05 -
Add 1/4 of the whipped cream to the raspberry syrup and mix until well blended. Then, gently fold the remaining cream into the mix until no white streaks remain.
06 -
Divide the mousse between 4-6 individual serving dishes. Cover and refrigerate for at least 2 hours, until set.
07 -
Before serving, garnish each mousse with whipped cream and fresh raspberries.
# Helpful Notes:
01 -
This mousse can be prepared up to 24 hours in advance and kept refrigerated until serving time.
02 -
For best texture, allow the mousse to sit at room temperature for 5 minutes before serving.