PolishDessert
Raspberry mousse
This raspberry mousse is a light, airy dessert built from fresh berries, sugar, and cream, with a hint of lemon. The raspberries are gently cooked down and then pushed through a sieve, creating a smooth, seedless puree. Gelatine helps the mousse set, and whipped cream is folded in for its characteristic texture. Once assembled, it needs a good chill — at least 6 hours, or ideally overnight — to firm up properly before serving.
33 minServes 4
Method
3 steps · 33 min total
- 01
Soak Gelatine Leaves
Place the gelatine leaves in a bowl, cover them with warm water, and let them soak for 5 minutes until softened. Once pliable, drain the water and gently squeeze out any excess liquid. - 02
Cook Raspberries and Dissolve Gelatine
Tip the raspberries, caster sugar, and lemon juice into a pan and set it over medium-low heat. Cook for 5–6 minutes, stirring occasionally, until the berries have completely broken down into a saucy consistency. Push this mixture through a fine-mesh sieve set over a bowl, pressing firmly to extract all the liquid and discarding the seeds. Stir the soaked gelatine leaves into the warm raspberry puree until they've completely dissolved; if they don't, you can gently warm the mixture in a clean saucepan to help them along. Set the puree aside to cool for 15 minutes.
