Description
A light and airy raspberry mousse recipe that requires minimal effort.
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the raspberries break down, about 5 minutes.
- Press the raspberry mixture through a fine-mesh sieve to remove seeds. Let the puree cool completely.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the cooled raspberry puree into the whipped cream until just combined. Do not overmix.
- Spoon the mousse into individual serving dishes.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor, use fresh raspberries.
- If using frozen raspberries, thaw them before cooking.
- You can garnish with fresh mint leaves or extra berries.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: raspberry, mousse, dessert, light, easy, chilled