Fresh Raspberry Cloud Mousse (Printable)
A light, airy French dessert with fresh raspberries blended into silky mousse. Perfect for summer entertaining.
# What You Need:
→ Raspberry Base
01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice
→ Mousse Components
04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin or 1½ tsp powdered gelatin
# Steps:
01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree and cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until ready to use.
05 - Whisk egg whites to soft peaks in separate bowl. Gradually add powdered sugar and continue whipping until stiff peaks form.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until set.
08 - Top with fresh raspberries and optional dusting of powdered sugar or mint leaves before serving.
# Expert Advice:
01 -
- The texture is impossibly light, like eating a flavored cloud that actually satisfies
- It comes together faster than most desserts but looks like you spent hours on it
02 -
- Room temperature ingredients fold together more gracefully than cold ones that resist mixing
- Overfolding deflates the air bubbles you worked hard to create, so stop as soon as combined
03 -
- Freeze any leftover raspberry puree in ice cube trays for future mousse emergencies
- A teaspoon of raspberry liqueur folded into the puree adds sophistication