Description
This easy raspberry mousse recipe is a light, creamy no-bake dessert made with fresh raspberries, whipped cream, and a hint of lemon—perfect for summer gatherings or an elegant treat year-round.
Ingredients
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 2 tablespoons powdered suga
Instructions
- Puree raspberries in a blender and strain to remove seeds.
- Sprinkle gelatin over lemon juice and let bloom for 5 minutes.
- Gently heat the lemon-gelatin mix until dissolved, then cool slightly.
- Stir the gelatin mixture into the raspberry puree.
- Whip the cream with powdered sugar to soft peaks.
- Fold raspberry puree into whipped cream until well combined.
- Spoon into serving dishes and chill for at least 2 hours before serving.
Notes
- For a mixed berry flavor, swap half the raspberries with strawberries or blueberries.
- To make it vegan, use coconut cream and agar-agar instead of cream and gelatin.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
