Fresh Raspberry Cloud Mousse (Printable)

Light and airy French dessert featuring fresh raspberries blended into a silky, cloud-like mousse that's perfect for summer entertaining.

# What You’ll Need:

→ Raspberry Base

01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice

→ Mousse Components

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/4 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1½ tsp powdered gelatin)

# How To Make It:

01 - Puree raspberries with sugar and lemon juice in blender until completely smooth. Strain through fine mesh sieve to remove all seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, sprinkle over 2 tbsp cold water and let bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until just warm. Squeeze excess water from gelatin sheets and stir into warm puree until dissolved. For powdered gelatin, stir bloomed mixture until fully dissolved. Combine with remaining puree and cool to room temperature.
04 - In clean bowl, whip heavy cream with vanilla extract until medium peaks form. Refrigerate until ready to use.
05 - In separate bowl, whisk egg whites to soft peaks. Gradually add powdered sugar while continuing to whip until stiff, glossy peaks form.
06 - Gently fold raspberry puree into whipped cream until almost incorporated. Carefully fold in meringue in two additions until mixture is smooth and fully combined.
07 - Spoon or pipe mousse into individual serving glasses. Refrigerate for minimum 2 hours until completely set.
08 - Top with fresh raspberries. Optionally dust with powdered sugar or add fresh mint leaves. Serve chilled.

# Expert Tips:

01 -
  • This mousse tastes like eating raspberry clouds straight from summer sky, impossibly light yet intensely flavored
  • The recipe comes together faster than most desserts and actually improves with a little patience in the fridge
02 -
  • Cold cream and room temperature egg whites are the difference between fluffy mousse and one that collapses within an hour
  • Over-folding is the number one mistake—stop when you still see faint streaks of white meringue through the raspberry
03 -
  • Pat that sieve with the back of a spoon to extract every last drop of raspberry puree—the seeds hold surprising amounts of liquid
  • If your kitchen is particularly warm, set your mixing bowl over another bowl filled with ice while whipping the cream

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