This raspberry mousse is such a light and delicious dessert. It about melts on your tongue and it is not too sweet.
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1/4 cup of cold water
1/2 cup of boiling water
2 tsp gelatin (we used this grass-fed beef gelatin)
1 Tbsp lemon juice
1/4 cup raw organic sugar (or your sugar of choice)
1 1/4 cup of raspberries
2 cups heavy cream
1 vanilla bean (you can use extract if you’d like)
Place your mixers, bowl, and beater in the refrigerator to cool. To begin Raspberry Mousse place your cold water and gelatin in a small saucepan and let sit for 5 minutes. In another pan boil your water and after the 5 minutes above has passed add the boiling water, sugar, vanilla bean, lemon juice, and berries. Stir. Turn the eye to medium heat and boil. When it hits a boil turn down to low stir and cook for five minutes. Cool and put in your blender or food processor and blend until smooth.
Place your container in the refrigerator and cool. When your berry mix has cooled measure out 2 cups of cold heavy cream.
Remove your bowl and beater from the refrigerator and place in your mixer and beat your cream on high for about one minute or so until the cream has stiff peaks that appear (and do not fall) when you lift the beater on your mixer. Do not overbeat. Remove the bowl from your mixer and get a spatula.
Pour the cooled berry compote over to the side in the bowl a little at a time and use your spatula to fold the ingredients in slowly. Place the spatula at the bottom of the bowl gently lifting the whipped cream and then using an arcing motion gently fold the cream over the fruit. Continue until all of the fruit is in the cream.
Spoon the raspberry mousse into your favorite bowls or glasses. You can top with whipped cream and a berry or like we did alternate whipped cream, mousse, whipped cream, mousse. To get a neater appearance use a piping bag for icing and a wide tip and pipe the mousse into the containers. Place in the refrigerator for one hour to chill and serve.