Raspberry Mousse

5 from 1 vote

Made with fresh, juicy raspberries, this creamy, airy raspberry mousse on top of raspberry compote will be the highlight of your dessert table!

Prep Time15

Chilling Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings:

Calories: 373kcal

450 g Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the seeds, then reduce the puree by cooking over medium heat for 10 minutes or until the mixture slightly thickens and some water evaporates. Measure it after the reduction process.
60 g Powdered sugar More or less depends on the sweetness of the strawberries, use it sifted.
1 tablespoon Lemon juice freshly squeezed
6 g Gelatin powder
345 g Heavy Cream 36% fat, use it very cold

To make the compote cook the raspberries, sugar, and lemon juice for 10 minutes until slightly thickens. Arrange the compote in 4 cups and refrigerate.

Wash the raspberries and with the help of a blender make the raspberry puree, remove the seeds with a sieve then measure it.
Mix the freshly squeezed lemon juice and the sifted powdered sugar into the fruit puree. Taste it and adjust the sweetness to your liking.
To bloom the gelatin powder, sprinkle the powder over 2 tablespoons of cold water and allow it to sit for 3 minutes until it becomes thick and jiggly. Then, gently heat the mixture in the microwave. Make sure that you do not boil the gelatin at this point, only heat it up. Once the gelatin mixture is liquid but not hot, mix it into the fruit puree. Make sure that the fruit puree is neither cold nor hot when mixing the gelatin in.
Then, immediately, with the help of an electric hand mixer, start to whip up the cold heavy cream until early stiff peaks. Do not overwhip it as the cream can become too hard to be able to fold with the fruit puree or might even break and curdle and become butter.
Gently fold the whipped heavy cream into the fruit mixture with the help of a rubber spatula.
Then, arrange the raspberry mousse on top of the raspberry compote in the 4 cups. Use a spoon or piping bag. Refrigerate for 6 hours to set.

Prepare some whipped chantilly and use fresh raspberries and herbs to decorate the mousse.
Store the mousse refrigerated for up to 2 days. Do not freeze it.

Do not skip the lemon juice, it will bring out the flavor of the raspberries.
Adjust the sweetness by adding more or less sugar.
Feel free to use frozen raspberries. However, reduce its water content by cooking the puree for about 10 minutes. Measure it after.
Use min 36% fat content heavy cream and very cold to be able to whip it up correctly
It's important not to overwhip the cream. Whip it just until early stiff peaks. That is the precise consistency we need to fold it into the fruit puree. If the mousse is too soft (soft peak), it might not set properly. If the whipped cream is too hard, it won't be smooth enough to fold with the fruit puree. If the cream is overwhipped, it will curdle and become butter.
Do not skip the waiting time.