Raspberry Mousse
Ingredients
- Raspberry Puree:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- Mousse:
- 1½ cups heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons raspberry puree
- ½ cup sweetened condensed milk
- Serving:
- Fresh raspberries
- Whipped cream
- Mint leaves optional
- White chocolate shavings optional
Instructions
- Blend raspberries, sugar, and lemon juice until smooth.
- Strain through fine mesh strainer to remove seeds.
- Set aside 3 tablespoons puree for mousse.
- In large bowl, add cold heavy cream, powdered sugar, and vanilla.
- Beat with electric mixer until stiff peaks form (3 to 4 minutes).
- Mix 3 tablespoons raspberry puree with sweetened condensed milk.
- Gently fold raspberry mixture into whipped cream with spatula.
- Mix just until combined. Do not overmix.
- Spoon or pipe mousse into 6 serving glasses.
- Cover with plastic wrap.
- Refrigerate at least 3 hours or overnight.
- Top with fresh raspberries, whipped cream, mint, or chocolate shavings.
- Serve chilled.
Notes
- Strain puree to remove seeds for silky texture
- Use cold cream and cold bowl for best whipping
- Beat to stiff peaks for proper structure
- Fold gently to keep mousse light and airy
- Chill at least 3 hours — overnight is better
- Pipe for prettier presentation
- Serve in clear glasses to show color
- Frozen raspberries work — thaw first
- Make ahead up to 2 days
- Do not freeze — texture changes