Description
Creamy Raspberry Vanilla Mousse whispers elegance from French pastry traditions. Silky layers of raspberry and vanilla dance together, offering delicate sweetness perfect for sophisticated dessert lovers who crave a refined afternoon treat.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) fresh or frozen raspberries (thaw first)
- 1 cup (240 ml) heavy whipping cream
- ½ cup (100 g) granulated sugar (raw sugar can also be used)
Stabilizing Ingredients:
- 3 tablespoons (45 ml) cold water
- 1 ½ teaspoons plain, unflavored gelatin powder
Flavoring Ingredients:
- 1 teaspoon vanilla bean paste (vanilla extract can be substituted)
- 1 pinch salt
Instructions
- Transform ripe raspberries into a smooth purée using a food processor or high-powered blender, ensuring no seeds remain intact.
- Position a fine mesh sieve over a medium-sized mixing bowl and carefully strain the raspberry purée to remove any remaining seed fragments.
- Incorporate granulated sugar and a pinch of salt into the strained raspberry liquid, whisking until completely integrated.
- In a separate small ceramic bowl, combine cold filtered water with unflavored gelatin powder, allowing the mixture to bloom and soften for precisely 5 minutes.
- Transfer the raspberry mixture to a medium saucepan and warm over medium heat for 2-3 minutes, stirring continuously until sugar dissolves completely.
- Once the gelatin has firmed up, gently add the bloomed gelatin mixture to the warm raspberry liquid, stirring consistently.
- Reduce heat to medium-low and continue stirring until gelatin dissolves smoothly, approximately 2-3 minutes, being careful not to let the mixture boil.
- Remove from heat and transfer the raspberry gelatin mixture to a clean mixing bowl, allowing it to cool at room temperature.
- After 20 minutes, delicately incorporate vanilla bean paste, ensuring even distribution throughout the mixture.
- Allow the raspberry mixture to cool completely for an additional 20-25 minutes, developing deeper flavor profiles.
- Using a stand mixer or hand mixer with a whisk attachment, whip heavy cream (35% milkfat) until stiff, glossy peaks form.
- Gently fold the whipped cream into the cooled raspberry gelatin using a silicone spatula, maintaining the cream’s airy texture.
- Carefully distribute the mousse into individual dessert cups or ramekins, smoothing the surface with a small offset spatula.
- Cover each cup securely with plastic wrap and refrigerate for 4-6 hours, or up to 24 hours, to set and develop optimal flavor and texture.
Notes
- Strain raspberries thoroughly to remove seeds and achieve a silky-smooth texture for the mousse.
- Allow gelatin to bloom properly in cold water before dissolving to ensure a stable, creamy consistency.
- Cool the raspberry mixture completely before folding in whipped cream to maintain optimal volume and airiness.
- Chill the mousse for at least 4 hours to set perfectly and develop a rich, harmonious flavor profile.
- Use fresh, ripe raspberries for the most vibrant and intense fruit taste in your dessert.
- Serve chilled in elegant dessert cups for a stunning presentation that impresses guests.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 264 kcal
- Sugar: 23 g
- Sodium: 37 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 65 mg