Hindbærmousse (Raspberry Mousse)
A smooth and light mousse with a deliciously tangy raspberry flavor. Eat it on its own or add to any cake, trifle, or other dessert!
Ingredients
- 170 grams frozen raspberries
- 66 grams granulated sugar
- 2 tsp powdered gelatin
- 1-2 tbsp water
- 350 milliliters heavy whipping cream
- 1/2 tsp vanilla extract
- 2-3 tsp sugar (optional)
- Fresh raspberries for garnish
Instructions
- Heat up raspberries and granulated sugar in a small pot on the stove.
- Cook for around 10-15 minutes, until the sugar has dissolved and the raspberries have broken down. It should be a jammy consistency!
- Heat up a kettle with a small amount of water while the raspberry mixture cooks.
- Pass the raspberry mixture through a fine mesh sieve to remove the seeds. Make sure you press the mixture through and scrape the bottom of the sieve at the end, so you get all the raspberry sauce!
- Add a tablespoon or two of water into the raspberry mixture (cool in temperature) and mix well.
- Add the powdered gelatin to the raspberry mixture and mix well. Let this sit for a minute. Heat this mixture (we do this in the microwave, but you can also return it to a small pot on the stove if you would like!) in the microwave for 20-30 seconds and stir well. The gelatin should fully dissolve. If it hasn't, heat it a little bit more until it does dissolve. If it doesn't fully dissolve, you may be left with gelatinous pearls in the final mousse!
- Set the dissolved raspberry and gelatin mixture aside to cool down to room temperature, just so it doesn't melt the whipped cream.
- Once it has cooled, whip together heavy cream with 1/2 tsp of vanilla extract in the bowl of a stand mixer with the whisk attachment, in a bowl with a hand mixer, or in a bowl with a whisk. You can also add 2-3 tsp sugar if you like your whipped cream a little bit sweeter!
- Whip until the cream has reached just beyond soft peaks, very close to stiff peaks! Add in the raspberry mixture.
- Mix in the raspberry mixture by folding it in using a rubber spatula. Make sure it's fully incorporated. Try not to knock too much air out of the whipped cream!
- Divide the mixture evenly between 5 ramekins. The ramekins we use fit about 4 liquid ounces, so you can adjust accordingly with different sized ramekins! Level off the top to get a smooth surface.
- Place the ramekins on a tray in the fridge to set and cool down for about an hour.
- Decorate with fresh raspberries. Enjoy!
