Fresh Raspberry Cloud Mousse (Printable)
Light French mousse with fresh raspberries and vanilla cream
# What You’ll Need:
→ Raspberry Base
01 - 9 ounces fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tablespoons lemon juice
→ Mousse
04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 2 sheets gelatin or 1½ teaspoons powdered gelatin
# How-To Steps:
01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tablespoons cold water to bloom.
03 - Gently heat 2 tablespoons raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree. Cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until ready to use.
05 - Whisk egg whites to soft peaks, then gradually add powdered sugar and whip to stiff peaks.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Chill for at least 2 hours until set.
08 - Garnish with fresh raspberries and, if desired, dust with powdered sugar or add mint leaves before serving.
# Expert Tips:
01 -
- The texture is impossibly light, like eating a flavored cloud that still somehow feels rich and indulgent
- You can make it hours ahead and pull it out right when guests arrive, looking like you hired a pastry chef
02 -
- I once skipped the sieving step in a rush, and the seeds made the mousse feel gritty, completely ruining that silky smooth texture
- Always fold everything gently, vigorous mixing knocks out all the air bubbles that make this dessert so incredibly light
03 -
- When folding, use a silicone spatula and scrape around the edges of the bowl, then cut through the middle and fold over
- A splash of Chambord or framboise liqueur in the raspberry puree makes this feel extra fancy for adult dinner parties