Fresh Raspberry Cloud Mousse (Printable Version)

Silky smooth raspberry mousse with fresh berries and light airy texture

# What You Need:

→ Raspberry Base

01 - 9 ounces fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tablespoons lemon juice

→ Mousse Components

04 - 1 cup cold heavy whipping cream
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 2 sheets gelatin or 1½ teaspoons powdered gelatin

# How To Make It:

01 - Puree raspberries with granulated sugar and lemon juice in blender until completely smooth. Strain through fine mesh sieve to remove all seeds. Set puree aside.
02 - Submerge gelatin sheets in cold water for 5 minutes to soften. If using powdered gelatin, sprinkle over 2 tablespoons cold water and let stand until absorbed.
03 - Warm 2 tablespoons raspberry puree in small saucepan over low heat. Squeeze excess water from gelatin sheets and stir into warm puree until dissolved. Pour mixture back into remaining puree and let cool to room temperature.
04 - Whip cold heavy cream with vanilla extract in clean bowl until medium peaks form. Transfer to refrigerator until needed.
05 - Whisk egg whites in separate bowl until soft peaks form. Gradually add powdered sugar while whipping until stiff, glossy peaks achieved.
06 - Fold cooled raspberry puree into whipped cream until mostly combined. Gently fold in meringue until mixture is smooth, uniform, and no white streaks remain.
07 - Spoon or pipe mousse into individual serving glasses. Refrigerate for minimum 2 hours until completely set and firm.
08 - Top each serving with fresh raspberries. Optionally dust with powdered sugar or add fresh mint leaves just before serving.

# Expert Suggestions:

01 -
  • The texture is impossibly light but still feels luxurious in your mouth
  • It comes together faster than most desserts but looks like you spent hours
  • You can make it ahead and pull it out right when you need it
02 -
  • Make sure your gelatin has fully dissolved before combining with the puree or youll find tiny rubbery bits in your finished mousse
  • The temperature of your raspberry puree matters most when adding it to the whipped cream, too warm will deflate everything
  • Fold gently and stop as soon as ingredients are combined, overmixing is what makes mousse turn dense instead of staying light
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream for faster results
  • Reserve a few tablespoons of the meringue to pipe on top as decoration before chilling

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