Fresh Raspberry Cloud Mousse (Printable)

Light and airy raspberry mousse with fresh berries, whipped cream, and vanilla. An elegant French dessert perfect for summer.

# What You 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 1½ tsp powdered gelatin)

# How To Make:

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. Cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until needed.
05 - Whisk egg whites to soft peaks, then 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 optionally dust with powdered sugar or add mint leaves before serving.

# Expert Tips:

01 -
  • It tastes like something from a patisserie but comes together in under 30 minutes of active work
  • The texture is impossibly light, yet each bite delivers intense raspberry flavor
02 -
  • Do not let the raspberry mixture get hot when dissolving gelatin, or it will not set properly
  • Folding gently is the secret to keeping air in the mousse, so take your time with this step
03 -
  • Whip the cream and egg whites in completely clean, dry bowls for maximum volume
  • Test the gelatin by touching a bit to your lip, it should feel smooth not grainy

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