Raspberry Mousse

This eggless mousse is worth trying. Our raspberry mousse recipe using gelatin gives a delicate, stable shape, and the dessert remains airy.

Ingredients:

For the raspberry mousse

• 450 g raspberry puree
• 60 g icing sugar
• 1 tbsp lemon juice
• 6 g gelatin
• 345 g heavy cream (at least 36%, very cold)

For the raspberry compote

• 230 g raspberries (fresh or frozen)
• 50 g sugar
• ½ tbsp lemon juice

For decoration

• Fresh raspberries
• Fresh herbs

Directions:

1. Making raspberry compote. Combine raspberries, sugar, and lemon juice. Cook for about 10 minutes until the mixture thickens. Pour into 4 glasses and chill in the refrigerator.
2. Mix the puree with powdered sugar and lemon juice. Taste and adjust the sweetness. Mix gelatin with 2 tbsp. spoons of cold water for 3 minutes. Heat until liquid, without bringing to a boil. Mix with puree.
3. Whip the cream until stiff (do not overdo it so that it does not curdle). Carefully fold the cream into the berry mass with a spatula.
4. Mix the mixture well.
5. Spread the mousse on top of the cooled compote in glasses. Chill for at least 6 hours.
6. Before serving, decorate the mousse with fresh raspberries and mint leaves.
7. Store the mousse in the refrigerator for up to 2 days. Freezing is not recommended.