Raspberry mousse

Name: Raspberry mousse
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 2 Gelatine Leafs; 350g Raspberries; 60g Caster Sugar; Juice of 1 Lemon; 500ml Whipping Cream

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Serves 6 326 kcal per serving Prep 20 min Cook 10 min Passive 6 h

Ingredients

2 Gelatine Leafs
350g Raspberries
60g Caster Sugar
Juice of 1 Lemon
500ml Whipping Cream

Instructions

Place the gelatine leaves in a bowl, cover with warm water and leave to soak for about 5 minutes until softened. Drain and gently squeeze out the excess water.
Put the raspberries into a saucepan with the caster sugar and lemon juice. Cook over medium to low heat for 5–6 minutes, until the berries break down completely. Push the mixture through a sieve into a bowl, discarding the seeds.
Stir the softened gelatine into the hot raspberry puree until fully dissolved. If needed, transfer the mixture back to a clean saucepan and heat gently, without boiling, until the gelatine dissolves. Leave to cool for about 15 minutes.
Whip the cream to soft peaks using an electric mixer. Gently fold the whipped cream into the cooled raspberry mixture until evenly combined.
Spoon the mousse into ramekins or moulds and chill for at least 6 hours, or overnight, until set. Serve topped with fresh raspberries.

Tips

Strain the raspberry purée through a fine-mesh sieve to remove all the seeds for a perfectly smooth mousse.
Fold the whipped cream into the fruit mixture very gently to maintain as much air and volume as possible.
Use a little bit of gelatin if you want a firmer mousse that can be molded or used in a cake.

Variations

White Chocolate Raspberry: Fold in melted white chocolate for a richer, creamier dessert.
Vegan: Use aquafaba (chickpea brine) instead of egg whites and coconut cream instead of dairy cream.