Save on Pinterest

Raspberry Mousse

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

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 until set, 1-2 hours.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1/2 cup: 169 calories, 11g fat (7g saturated fat), 34mg cholesterol, 9mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 2g protein.

Recommended Video