Ingredients
Equipment
Method
- Blend fresh raspberries with granulated sugar and lemon juice until completely smooth. Strain through a fine-mesh sieve to remove seeds, pressing solids with a spoon to yield approximately 1 cup of raspberry puree.
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until spongy. Microwave for 15-20 seconds until dissolved, then whisk into the warm raspberry puree until fully incorporated.
- Using a stand mixer or hand mixer, whip heavy cream and powdered sugar to soft peaks, about 2-3 minutes on medium-high speed. Avoid overwhipping to prevent a grainy texture.
- Gradually fold the raspberry mixture into the whipped cream using gentle figure-eight motions to preserve the airy structure and ensure even flavor distribution.
- Divide mousse evenly among 6-8 small glasses, ramekins, or silicone molds. Tap gently on the counter to release air bubbles and create smooth surfaces.
- Refrigerate for at least 4 hours or overnight to develop the firm-yet-creamy texture characteristic of professional-quality mousse cakes.
- (Optional) For the base, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of molds before adding mousse, or sprinkle over servings for added texture.
- Garnish with fresh raspberries, mint leaves, and white chocolate shavings before serving.
Notes
Ensure raspberry puree is cooled before folding into whipped cream to prevent melting. Use silicone molds for easy release. For dairy-free options, substitute heavy cream with coconut cream and gelatin with agar-agar. Store covered in the refrigerator for up to 3 days or freeze for up to 1 month, thawing in the refrigerator before serving.
