Simple Homemade Raspberry Mousse
A delightful way to enjoy the fresh flavors of raspberries in a light and airy dessert.
Servings: 4 servings
Equipment
- Mixing Bowl
- Blender
- Electric Mixer
- Fine-Mesh Sieve
Ingredients
Ingredients
- 2 cups Fresh Raspberries Ripe and sweet, set aside a few for garnish.
- 0.5 cup Granulated Sugar Adjust based on the sweetness of the raspberries.
- 1 cup Heavy Cream Whipped until soft peaks form.
- 1 tablespoon Lemon Juice Freshly squeezed to enhance flavor.
- 2 tablespoons Powdered Sugar For sweetening the whipped cream.
Instructions
- Rinse raspberries under cold water, pat dry, and set aside a few for garnish. Place remaining raspberries in a mixing bowl.
- Add granulated sugar to the raspberries and mash gently with a fork. Let sit for 10 minutes.
- Transfer the raspberry mixture to a blender and blend until smooth. Strain if a seedless mousse is desired.
- In a separate bowl, beat heavy cream until thickened. Gradually add powdered sugar and whip until soft peaks form.
- Gently fold raspberry puree into the whipped cream, maintaining an airy texture.
- Add lemon juice and fold in gently.
- Spoon mousse into serving dishes, cover, and refrigerate for at least 2 hours.
- Garnish with whole raspberries and serve immediately.
Notes
This mousse can be made a day in advance and stored in the refrigerator for up to three days.