Description
Light and airy no-bake raspberry mousse made with fresh berries and whipped cream. This simple eggless dessert is perfect for summer. It balances tart fruit flavor with sweet cream for a refreshing finish.
Ingredients
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup fresh raspberries for garnish
Instructions
- Wash fresh raspberries thoroughly under cool running water.
- Combine 2 cups of raspberries, granulated sugar, and lemon juice in a saucepan over medium heat.
- Simmer for 10 minutes, mashing berries with a spoon until the liquid reduces and thickens slightly.
- Press the hot mixture through a fine mesh sieve into a clean bowl to remove seeds; discard solids.
- Refrigerate the raspberry puree in the bowl for 20 minutes until completely cold.
- Pour cold heavy whipping cream and powdered sugar into a large mixing bowl.
- Beat the cream mixture with an electric hand mixer on high speed until stiff peaks form.
- Add the chilled raspberry puree to the whipped cream.
- Fold the puree gently into the cream with a rubber spatula until the mixture is uniform and airy.
- Spoon the mousse evenly into four dessert glasses.
- Refrigerate the glasses for at least 2 hours to set firmly.
- Top with remaining fresh raspberries just before serving.
Notes
- This recipe is eggless.
- Use a fine mesh sieve to ensure a smooth puree without seeds.
- Fold gently to maintain the airy texture of the mousse.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American