Raspberry Mousse Recipe
Fresh Raspberries, Compote, Whipped Cream
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Ingredients
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Mousse Base
Compote
Whipped Cream
Method
Mousse Preparation
- 1
Prepare the Gelatin
In a small bowl, combine gelatin powder with water and let it sit for about 5 minutes to bloom.
- 2
Blend Raspberries
In a blender, puree 2 cups of fresh raspberries with sugar until smooth. Strain through a fine mesh sieve to remove seeds.
- 3
Combine with Gelatin
Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Stir it into the raspberry puree.
- 4
Whip Cream
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the raspberry mixture until combined.
- 5
Chill
Pour the mousse into serving cups and refrigerate for at least 4 hours or until set.
Compote Preparation
- 6
Cook the Compote
In a small saucepan, combine 1 cup of fresh raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- 7
Cool
Remove from heat and let cool to room temperature.
Whipped Cream Preparation
- 8
Whip Cream
In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
Assembly
- 9
Serve
Spoon the raspberry compote over the set mousse and top with whipped cream before serving.