Raspberry mousse
This ethereal raspberry mousse is a study in balance—tart, jammy raspberries are lightly sweetened with sugar and brightened with lemon, then folded into billowing whipped cream for a texture that’s airy yet just set enough to hold its shape. The delicate layers of flavor—fruity, floral, and faintly tangy—make it feel like a dessert plucked from a Parisian patisserie, yet it’s surprisingly simple to pull together with just a few ingredients. A splash of raspberry liqueur adds a subtle depth, though the mousse shines just as brightly without it. Perfect for celebrations or quiet evenings in, it’s the kind of dish that turns fresh fruit into something effortlessly luxurious.
Ingredients
- Gelatine Leafs2
- Raspberries350g
- Caster Sugar60g
- LemonJuice of 1
- Whipping Cream500ml
Nutrition
Directions
- 1
step 1
- 2
Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.
- 3
step 2
- 4
Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Cook for 5-6 mins until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Set aside to cool for 15 mins.
- 5
step 3
- 6
Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture. Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs. Serve with raspberries scattered over the top.
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