Fresh Raspberry Cloud Mousse (Print View)
A light, airy dessert with fresh raspberries in silky mousse. Perfect for summer or special occasions.
# What You Need:
→ Raspberry Base
01 - 9 oz fresh raspberries, plus extra for garnish
02 - ¼ cup granulated sugar
03 - 2 tbsp lemon juice
→ Mousse
04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - ⅓ cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin or 1½ tsp powdered gelatin
# How-To Steps:
01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes. For powdered gelatin, sprinkle over 2 tbsp cold water and let bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree and cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until ready to use.
05 - Whisk egg whites to soft peaks. Gradually add powdered sugar and continue whipping until stiff, glossy peaks form.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until completely set.
08 - Top with fresh raspberries. Optionally dust with powdered sugar or add mint leaves before serving.
# Expert Hints:
01 -
- The texture is impossibly light while still feeling luxurious and special
- It comes together quickly but looks stunning in clear glass serving dishes
02 -
- Don't skip straining the raspberry puree - even tiny seed fragments will make the texture feel gritty instead of smooth
- Make sure your gelatin mixture has cooled to room temperature before folding it in or it will deflate the whipped cream
03 -
- Cold bowls and whips make all the difference when whipping cream - I even chill my mixing bowl for 10 minutes first
- Fold in one third of the heaviest mixture first to lighten it before adding the rest - this prevents overmixing