Fresh Raspberry Cloud Mousse (Printable)

A light, airy French dessert blending fresh raspberries into silky perfection. Ready in 25 minutes, perfect for summer gatherings.

# What You'll Need:

→ Raspberry Base

01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice

→ Mousse Components

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/4 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin or 1½ tsp powdered gelatin

# Method:

01 - Puree raspberries with granulated sugar and lemon juice in blender until completely smooth. Strain through fine mesh sieve to remove all seeds. Set puree aside for later use.
02 - Submerge gelatin sheets in cold water for 5 minutes to soften. If using powdered gelatin, sprinkle over 2 tbsp cold water and let stand until absorbed.
03 - Warm 2 tbsp raspberry puree in small saucepan over low heat. Squeeze excess water from gelatin sheets and stir into warm puree until dissolved. For powdered gelatin, stir bloomed mixture until fully dissolved. Combine with remaining puree and cool to room temperature.
04 - In chilled bowl, beat heavy cream with vanilla extract using hand mixer or stand mixer until medium peaks form. Refrigerate until ready to use.
05 - In separate clean bowl, whisk egg whites to soft peaks. Gradually add powdered sugar while continuing to whip until stiff, glossy peaks form.
06 - Gently fold cooled raspberry puree into whipped cream using spatula until mostly incorporated. Carefully fold in meringue in two additions until mixture is smooth and uniform, taking care not to deflate the airy texture.
07 - Transfer mousse to piping bag or spoon directly into individual serving glasses. Refrigerate for minimum 2 hours until completely set and firm.
08 - Garnish chilled mousse with fresh raspberries. Optionally dust with powdered sugar or add fresh mint leaves just before serving.

# Insider Tips:

01 -
  • That moment when you dip your spoon in and it feels like eating a flavored cloud
  • Perfectly balances sweet tartness with rich creaminess without being heavy
02 -
  • Make sure your raspberry mixture is completely cool before folding it into the cream or it will deflate everything
  • Overworking the fold will knock out all the air you just whipped into those whites and cream
03 -
  • Chill your mixing bowls and whisk in the freezer for 10 minutes before whipping the cream
  • Use the finest sieve you can find to get the smoothest possible puree

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