Description
This Easy Double Raspberry Mousse is a light, fluffy dessert that combines smooth raspberry puree with airy whipped egg whites to create a refreshing and elegant treat. Featuring a subtle hint of vanilla and stabilized with gelatin, it is perfect for impressing guests or enjoying a simple, fruity indulgence at home.
Ingredients
Scale
Raspberry Puree
- 250 gr Raspberries (fresh or frozen)
- 15 ml Lemon Juice
- 1/2 teaspoon Vanilla Paste (or extract) (optional)
- 1 teaspoon Gelatine Powder (with 1 tablespoon cold water)
- 40 gr Caster Sugar
Egg Whites
- 2 large Egg Whites (pasteurised)
- 1 pinch Salt
Instructions
- Thaw and Drain Raspberries: If using frozen raspberries, thaw them completely and discard any excess water to ensure your mousse isn’t watery.
- Blend and Strain: Blend the raspberries until smooth using an immersion or stand blender. Pass the puree through a fine mesh sieve to remove seeds, repeating if necessary, and discard the seeds for a smooth texture.
- Reserve Coulis: Optionally, set aside about 1/4 of the blended raspberry puree in the fridge to use as a topping later.
- Heat Puree: In a small saucepan over low heat, combine the blended raspberries, lemon juice, and vanilla paste. Warm gently to just simmering.
- Dissolve Gelatine: Meanwhile, whisk the gelatine powder with cold water in a bowl until fully dissolved and set aside.
- Incorporate Gelatine: Remove the raspberry mixture from heat as it begins to simmer and stir in the gelatine mixture thoroughly until fully dissolved. Transfer to a large mixing bowl and refrigerate until it cools to room temperature.
- Prepare Egg Whites: Separate eggs, setting yolks aside for another use. Place pasteurized egg whites and a pinch of salt in a mixer bowl.
- Whip Egg Whites: Whisk egg whites on medium to medium-high speed until foamy and light. Gradually add caster sugar one tablespoon at a time while continuing to whisk. Increase speed to high and whip until stiff peaks form.
- Fold in Egg Whites – Step 1: Remove the raspberry mixture from the fridge and ensure it is cooled. Gently fold in about one third of the whipped egg whites to lighten the mixture.
- Fold in Egg Whites – Step 2: Pour the entire raspberry mixture into the remaining whipped egg whites and gently fold together until fully combined and light.
- Set the Mousse: Spoon the mousse into small serving cups and refrigerate for at least 1 hour, or up to 24 hours, to set properly.
- Serve: When ready to serve, top the mousse with the reserved raspberry coulis, fresh raspberries, and optionally dark chocolate shavings for an elegant finish.
Notes
- Gelatine powder must be completely dissolved in cold water before adding to warm raspberry puree to avoid clumping.
- Whip egg whites to stiff peaks carefully to achieve the perfect light and airy texture for the mousse.
- Use gentle folding to incorporate whipped egg whites without deflating the mixture.
- This recipe uses pasteurized egg whites for safety, but if using fresh eggs, ensure they are very fresh or pasteurized.
- Raspberry mousse can be prepared a day in advance and kept chilled until serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Raspberry mousse, Light dessert, Gelatine mousse, Easy raspberry recipe, Summer dessert
