Fresh Raspberry Cloud Mousse (Print Version)
A light, airy French dessert blending fresh raspberries into silky whipped cream and meringue for an elegant summer treat.
# What You'll Need:
→ Raspberry Base
01 - 9 oz fresh raspberries, plus extra for garnish
02 - ¼ cup granulated sugar
03 - 2 tbsp lemon juice
→ Mousse
04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 3 tbsp powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin or 1½ tsp powdered gelatin
# How-To Steps:
01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree and cool to room temperature.
04 - In clean bowl, whip heavy cream with vanilla until medium peaks form. Refrigerate until ready to use.
05 - In separate bowl, whisk egg whites to soft peaks. Gradually add powdered sugar and continue whipping until stiff peaks form.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until completely set.
08 - Top with fresh raspberries and optional dusting of powdered sugar or mint leaves before serving.
# Expert Tips:
01 -
- The texture is impossibly light while still feeling luxurious enough for dinner parties
- It comes together faster than most fancy desserts but looks like you spent hours
02 -
- The gelatin mixture must be at room temperature when you fold it in, or it will seize up the cream
- Fold gently and stop as soon as everything is incorporated to keep that airy texture
03 -
- Chill your mixing bowls and beaters before whipping the cream for faster, more stable peaks
- Room temperature egg whites whip up better than cold ones, so take them out of the fridge 20 minutes early