Chilean
Raspberry Mousse
A light and fluffy raspberry mousse that captures the sweet-tart essence of fresh raspberries. This Chilean-inspired dessert is perfect for any occasion and offers a delightful finish to your meal.
Total Time20 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
26
Carbs
22
Fat
3
Fiber
0g
Sodium
Ingredients
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 3 tablespoons cold water
Instructions
- 1In a small bowl, combine the gelatin and cold water. Let it sit for about 5 minutes to bloom.
- 2Place the fresh raspberries, granulated sugar, and lemon juice in a blender or food processor. Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside.
- 3In a small saucepan, gently heat the bloomed gelatin over low heat until melted. Stir it into the raspberry puree until well combined. Let it cool slightly.
- 4In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
- 5Gently fold the raspberry mixture into the whipped cream in three additions. Mix until just combined and no streaks remain.
- 6Spoon the mousse into individual serving glasses or a large serving dish. Refrigerate for at least 3 hours or until set.
- 7Before serving, garnish with fresh raspberries and a dollop of whipped cream if desired.
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