Fresh Raspberry Cloud Mousse (Printable Version)

Light and airy raspberry mousse blending fresh berries with creamy whipped texture and delicate meringue folds

# 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

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1 1/2 tsp powdered gelatin)

# Directions:

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 needed.
05 - In separate bowl, whisk egg whites to soft peaks. Gradually add powdered sugar and whip to stiff peaks.
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. Chill for at least 2 hours until set.
08 - Garnish with fresh raspberries and optional dusting of powdered sugar or mint leaves before serving.

# Expert Tips:

01 -
  • It tastes like eating a raspberry flavored cloud straight from heaven
  • The texture is so light nobody will believe how little effort it took
  • Perfect for make ahead entertaining since it needs time to chill anyway
02 -
  • Overwhipping the cream will make it grainy and hard to fold
  • The gelatin mixture must be cooled before folding or it will deflate your whipped components
  • Fold gently to keep all that air you just whipped into the mixture
03 -
  • Chill your mixing bowls for 10 minutes before whipping the cream
  • Use a silicone spatula for folding to keep as much air as possible

Go Back