Description

This Raspberry Mousse is a refreshing and elegant dessert featuring creamy raspberry mousse layered over a tangy raspberry compote, topped with Chantilly cream. It’s perfect for any special occasion and will impress guests with its vibrant color and fresh, indulgent flavor.

Ingredients

For the raspberry compote:

Fresh or frozen raspberries

Granulated sugar

Fresh lemon juice

For the raspberry mousse:

Fresh raspberries

Powdered sugar

Fresh lemon juice

Gelatin powder

Cold heavy cream

For decoration:

Fresh raspberries

Fresh herbs (optional)

Chantilly cream

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Instructions

Make the raspberry compote: In a saucepan, cook raspberries, sugar, and lemon juice over medium-low heat for about 10 minutes, until thickened. Chill the mixture in the refrigerator.
Prepare the mousse: Puree fresh raspberries, then strain to remove seeds. Mix the raspberry puree with lemon juice and powdered sugar. Bloom the gelatin in water, dissolve, and stir into the raspberry mixture.
Whip the cream: Whip cold heavy cream to soft peaks and gently fold it into the raspberry mixture to achieve a light, airy texture.
Assemble the mousse: Spoon the mousse into serving cups over the chilled raspberry compote and refrigerate for at least 6 hours to set.
Decorate: Top with whipped Chantilly cream, fresh raspberries, and optional fresh herbs before serving.

Notes

Storage: Store mousse in an airtight container in the refrigerator for up to 3 days. Best served cold.

Variation: Swap raspberries for other berries, like strawberries or blueberries, or add a layer of sponge cake or ladyfingers in the cups for extra texture.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: French