Raspberry Mousse Recipe

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Raspberry Mousse Recipe

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5 3 3
Publisher Photo
This creamy, smooth mousse from our Test Kitchen is a refreshing finale to any summer meal.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1/2 cup: 168 calories, 11g fat (7g saturated fat), 41mg cholesterol, 12mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Raspberry Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p216

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Reviews forRaspberry Mousse

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A-bella User ID: 8207631 217685
Reviewed Jan. 12, 2015

"I loved this recipe. The mouse would just melt in your mouth. I made this for a party. Every piece was gone!. I made more to taste. If you like raspberries this is your recipe!"

MY REVIEW
KorinnKershner User ID: 5210786 67265
Reviewed Oct. 12, 2010

"this Mousse in Heavenly. it has a great taste."

MY REVIEW
glb User ID: 2376448 73361
Reviewed Jul. 28, 2010

"This is awesome, totally heavenly!"

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