Just in time for Valentine’s Day, here is the recipe for this soft and velvety raspberry mousse. What do you think, isn’t the color perfect too? 😉
Mousses are perfect for special occasions and when you have guests, as they can easily be prepared the day before, or even better, it’s best if prepared the day before, so they have time to chill properly.
Then when it’s time to serve the mousse, just put it in a glass or a bowl, garnish it with some whipped cream and a piece of themed fruit, in this case some raspberries, and you’re good to go.
If you like mousses, also try these recipes of mine:
- Difficulty: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 g gelatin sheets
- 1 cup raspberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1/2 vanilla bean
- 1/4 cup sour cream
- 3/4 cup heavy cream
- 6 raspberries
- to taste whipped cream
Steps
To prepare the raspberry mousse, soak the gelatin sheets in cold water for 10 minutes.
Wash the raspberries and place them in a saucepan with 1 tablespoon of water and the lemon juice. Stir and cook for a few minutes until the raspberries soften. Blend with an immersion blender until smooth. Strain the mixture to remove the raspberry seeds and obtain a smooth mousse, then return it to the saucepan.
Add the sugar and vanilla bean seeds, and bring to a boil again.
Remove from the heat and add the squeezed gelatin sheets one at a time, stirring with a whisk to dissolve them.
Transfer to a bowl, cover with plastic wrap, and refrigerate for about half an hour, or until the mixture begins to thicken.
Whip the heavy cream.Remove the raspberry mixture from the fridge, add the sour cream, and mix. Then fold in the whipped cream using a spatula and gentle upward movements. Cover with plastic wrap and refrigerate for at least 3 hours before serving, or even overnight.
Serve the raspberry mousse in glasses or bowls, garnished with a dollop of whipped cream and a raspberry.
