Raspberry Mousse Recipe

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This creamy, smooth mousse from our Test Kitchen is a refreshing finale to any summer meal.

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Raspberry Mousse Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

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Ingredients

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Directions

Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate for 1-2 hours or until set. Yield: 8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 168 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 12 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Raspberry Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p216