Raspberry Mousse

Raspberry Mousse is the perfect way to end any meal. Try this creamy, light and airy fruit dessert for Valentine's Day or date night!

Prep Time 5

Cook Time 22

Chill Time 1

Total Time 1 27

Yields servings

Sprinkle the gelatin powder over the cold water in a small bowl. Set aside. In 5-10 minutes, mixture will become jelly-like — known as blooming.
Meanwhile, combine the raspberries, sugar, and lemon juice (or water) in a medium saucepan. Cook over medium-low heat, stirring until the sugar dissolves and the mixture is warm.
Puree the mixture in a blender. (If you don't mind chunks of fruit and seeds, you can mash the fruit with a fork or potato masher.) Press the raspberry puree through a fine mesh sieve to remove the seeds, if desired. TIP: You may want to use cheese cloth lined inside of the sieve for easy clean-up.
Add the raspberry puree and the gelatin back into the saucepan and cook over medium low-heat, stirring until the gelatin dissolves. Set aside to cool for 10 minutes or until warm to the touch, but not cooled completely.
Meanwhile, whip the heavy cream to soft peaks with a stand mixer and the wire whisk attachment or with an electric hand mixer and large bowl.
Add the raspberry puree (make sure it's not too hot, or it may deflate the cream). Gently fold the fruit and cream together until a unified texture.
Spoon, pour, or pipe the raspberry mousse into six individual serving dishes. Top with raspberries and mint, if desired.
Place the dishes on a tray and cover gently with plastic wrap. Chill in the fridge for 1-2 hours or until set. Can prepare up to 2 days ahead (without garnish).