Light, airy, and bursting with fresh raspberry flavor
Raspberry Mousse is a delicate dessert known for its soft, cloud-like texture and refreshing taste. This version is light yet stable, making it perfect for serving in dessert glasses, layered cakes, or elegant plated desserts. The natural tartness of raspberries is beautifully balanced with sweetness and creaminess, creating a mousse that melts gently on the tongue. It’s an ideal choice for warm days, special occasions, or anytime you want a dessert that feels refined but not heavy.
Ingredients (Makes about 6 servings)
- 440 g raspberry purée (fresh or frozen raspberries, blended and strained)
- 320 g heavy cream (cold)
- 160 g granulated sugar
- 90 g egg whites (about 3 large egg whites)
- 20 g fresh lemon juice
- 7.5 g unflavored gelatin powder
- 40 g ice-cold water (for blooming the gelatin)
- 60 g water
Equipment Needed
- Blender or food processor
- Fine mesh sieve
- Mixing bowls
- Electric mixer or whisk
- Small saucepan
- Silicone spatula
- Serving glasses or molds
- Refrigerator
Step-by-Step Instructions
1. Bloom the Gelatin
In a small bowl, sprinkle the gelatin over the ice-cold water. Let it sit for about 5–7 minutes until fully bloomed.
Warm the additional water gently in a saucepan, add the bloomed gelatin, and stir until completely dissolved. Do not boil. Set aside to cool slightly.
2. Prepare the Raspberry Purée
Blend the raspberries until smooth.
Strain the purée through a fine mesh sieve to remove seeds, pressing gently with a spoon to extract as much liquid as possible.
3. Sweeten and Flavor
Add the lemon juice to the raspberry purée.
Stir in half of the sugar (about 80 g) until fully dissolved. Set aside.
4. Whip the Cream
In a cold bowl, whip the heavy cream until soft peaks form.
The cream should be light and airy, not stiff. Set aside in the refrigerator.
5. Whip the Egg Whites
In a clean bowl, whip the egg whites until foamy.
Gradually add the remaining sugar while whipping, then continue until stiff, glossy peaks form.
6. Combine the Mousse
Gently mix the dissolved gelatin into the raspberry purée.
Fold in one-third of the whipped egg whites to lighten the mixture.
Carefully fold in the remaining egg whites using gentle motions to keep the mousse airy.
Finally, fold in the whipped cream until fully combined and smooth.
7. Chill and Set
Spoon or pipe the mousse into serving glasses or molds.
Cover and refrigerate for at least 3–4 hours, or until fully set.
Serving Suggestions
- Serve well chilled for the best texture.
- Garnish with fresh raspberries, mint leaves, or a light sprinkle of toasted coconut.
- Pair with delicate cookies, sponge cake, or a crisp base for contrast.
Tips for Best Results
- Always use cold cream for better whipping.
- Fold gently to preserve the mousse’s airy structure.
- Straining the raspberry purée is essential for a smooth, elegant texture.
Final Notes
This Raspberry Mousse (Kokosbusserl) is the perfect balance of freshness, lightness, and elegance. With its vibrant color and smooth consistency, it’s a dessert that looks beautiful and tastes even better — ideal for impressing guests or enjoying a refined homemade treat.