Fresh Raspberry Cloud Mousse (Printable)

A delicate, airy dessert blending fresh raspberries into silky French mousse for summer entertaining.

# What You'll Need:

→ For the Raspberry Base

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

→ For the Mousse

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1½ tsp powdered gelatin)

# How To Make:

01 - Puree raspberries with sugar and lemon juice in a blender until smooth. Strain through a fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp of raspberry puree in a small saucepan until just warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree and let cool to room temperature.
04 - In a clean bowl, whip heavy cream with vanilla extract until medium peaks form. Refrigerate until needed.
05 - In another bowl, whisk egg whites to soft peaks. Gradually add powdered sugar and continue whipping until stiff peaks form.
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. Refrigerate for at least 2 hours until set.
08 - Top with fresh raspberries and optional dusting of powdered sugar or mint leaves before serving.

# Expert Tips:

01 -
  • It tastes like eating a raspberry cloud straight from summer skies
  • The texture is so light you might forget youre eating something rich
  • It looks impossibly impressive but comes together faster than youd believe
02 -
  • Cold equipment is non-negotiable when whipping cream and egg whites
  • Overfolding will deflate all the air you worked so hard to incorporate
  • The mixture should be room temperature before folding or the gelatin will set too quickly
03 -
  • Taste your raspberry puree before adding gelatin, adjusting sugar if needed
  • Use a rubber spatula and fold from the bottom up to preserve all that air

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