I make this raspberry mousse every year when raspberries are in season. You want to use ripe, sweet berries. Adjust sugar amount accordingly.
Ingredients
- ounces fresh raspberries: 18 piece
- confectioners' sugar: 7 Tbsp (or more if needed)
- orange juice: 4 Tbsp
- unflavored gelatin: 1 pack (.25 ounce pack)
- ¾ cups heavy cream: 1 piece
- vanilla sugar: 2 Tbsp
- dash lemon juice: 1 piece
Metric Conversion
Stages of cooking
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Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
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Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
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Remove from the stove, allow to cool slightly, then mix with raspberry purée.
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Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.
