Light Raspberry Mousse (Print Version)
# Ingredients:
→ Base
01 -
2 1/3 teaspoons (7 grams) powdered gelatin
02 -
3 tablespoons cold water
03 -
10 oz (2 1/2 cups) fresh or frozen raspberries
04 -
1/2 cup granulated sugar
05 -
2 tablespoons fresh lemon juice
→ Cream Layer
06 -
2 cups heavy whipping cream
07 -
1/4 cup powdered sugar
→ Garnish
08 -
8-12 fresh raspberries
09 -
Extra whipped cream
# Instructions:
01 -
Sprinkle gelatin over cold water in small bowl. Let stand 5-10 minutes.
02 -
Cook raspberries, sugar, and lemon juice over low heat until sugar dissolves. Strain to remove seeds. Add bloomed gelatin and warm until dissolved.
03 -
Beat cream with powdered sugar until soft peaks form, then increase speed to medium for stiff peaks.
04 -
Mix 1/4 of whipped cream into cooled raspberry mixture, then fold in remaining cream until uniform.
05 -
Divide into serving dishes. Refrigerate at least 2 hours until set.
# Notes:
01 -
Drain frozen berries well if using
02 -
Adjust sugar to fruit sweetness
03 -
Can be made day ahead