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Light and Airy Raspberry Mousse Recipe

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4.1 from 13 reviews

This Light and Airy Raspberry Mousse is a delicate and fluffy dessert made with fresh raspberry puree, whipped cream, and an Italian meringue base. The mousse is gently set with gelatin, creating a smooth, airy texture that melts in your mouth. It can be served chilled in individual glasses and optionally topped with a vibrant raspberry sauce for added flavor and elegance.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Mousse Ingredients

  • 7.7 g Unflavored gelatin
  • 40 g Icy cold water (for gelatin powder)
  • 270 g Raspberry puree, strained (approx. 330 g fresh raspberries)
  • 15 g Lemon juice
  • 320 g Heavy cream
  • 90 g Egg white (about 3 large egg whites)
  • 13 g Granulated sugar (for egg whites)
  • 130 g Granulated sugar (for hot syrup)
  • 60 g Water (for sugar syrup)

Raspberry Sauce (optional)

  • 170 g Raspberry puree, strained (approx. 210 g fresh raspberries)
  • 17 g Granulated sugar
  • 5 g Lemon juice

Instructions

  1. Hydrate gelatin: Combine the unflavored gelatin powder with 40 g of icy cold water. Stir well and set aside for about 10 minutes to allow the gelatin to bloom. If using gelatin sheets, soak them in plenty of icy water for 10 minutes, then squeeze out the excess water before use.
  2. Prepare raspberry puree: Puree fresh raspberries using a hand blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove seeds. Reserve 270 g of this puree for the mousse and 170 g for the optional sauce.
  3. Melt gelatin into puree: Warm about one-quarter of the raspberry puree to 122-140ºF (50-60ºC) in a small bowl. Add the bloomed gelatin to the warm puree and stir until fully melted. Gradually mix some cold puree into the warm mixture, then combine with the remaining cold puree. Be careful not to overheat to preserve gelatin strength.
  4. Add lemon juice: Stir 15 g of fresh lemon juice into the combined raspberry puree and set aside at room temperature.
  5. Whip heavy cream: Using a chilled bowl and whisk, whip the heavy cream to stiff peaks. Keep refrigerated until ready to use, re-whipping if needed before folding.
  6. Whip egg whites and sugar: In a clean, dry stand mixer bowl fitted with a whisk attachment, whip the egg whites until foamy. Gradually add 13 g sugar and continue whipping until soft peaks form.
  7. Make hot sugar syrup: Combine 130 g sugar and 60 g water in a small saucepan. Heat on medium, brushing down the pot sides with water periodically to prevent crystallization. Bring to 244-246ºF (118-119ºC) and remove from heat immediately.
  8. Incorporate hot syrup into meringue: Slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white meringue while whipping at high speed. When the bowl becomes warm, reduce speed to medium-low and whip until the meringue cools to room temperature and becomes glossy and fluffy.
  9. Fold whipped cream and meringue: Gently fold all of the Italian meringue into the whipped cream until about half is incorporated to maintain airiness.
  10. Add raspberry puree: Fold half of the raspberry puree into the cream-meringue mixture until about 50% combined, then add the rest and fold until 80-90% incorporated. Use a spatula to scrape and fold the mixture evenly without deflating it.
  11. Pipe and chill: Immediately pipe or spoon the mousse into serving glasses or cups. Refrigerate for several hours or until fully set.
  12. Prepare raspberry sauce (optional): In a small saucepan, heat the reserved 170 g raspberry puree with 17 g sugar and 5 g lemon juice until boiling. Cool completely in the refrigerator before serving atop the mousse.
  13. Serve and garnish: Once chilled and set, garnish the mousse with whipped cream, fresh berries, mint leaves, or drizzle with the raspberry sauce if desired.

Notes

  • Ensure all bowls and utensils are free of oil or residues when whipping egg whites for optimal volume.
  • Do not overheat raspberry puree to maintain gelatin strength and mousse stability.
  • Gently fold ingredients to retain air and achieve a light texture.
  • The raspberry sauce is optional but adds a fresh, tangy complement.
  • Serve mousse chilled; it can be prepared up to a day in advance and stored covered in the refrigerator.

Find it online: https://cheftinaskitchen.com/light-and-airy-raspberry-mousse-recipe/