Fresh Raspberry Cloud Mousse (Print version)

Light and airy French dessert blending fresh raspberries into a silky mousse. Perfect for summer entertaining.

# 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

# How to make it:

01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine mesh 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 just warm. Squeeze excess 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 extract 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, glossy peaks form.
06 - Gently fold cooled raspberry puree into whipped cream until almost combined. Carefully fold in meringue in two additions until smooth and fully incorporated, maintaining airy texture.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until completely set.
08 - Top with fresh raspberries before serving. Optionally dust with powdered sugar or add fresh mint leaves for presentation.

# Expert suggestions:

01 -
  • Its the kind of dessert that makes people think you spent hours, when really most of the time is just chilling in the fridge
  • The texture is somewhere between a mousse and a whisper, exactly what you want after a heavy meal
02 -
  • The mousse needs the full chill time, otherwise you will just have sweet berry soup in a glass
  • Folding is not mixing, use a light hand or you will knock all the air out and lose that cloud texture
03 -
  • Strain the raspberry puree twice if you are particular about texture, those tiny seeds hide well
  • Make this the day before, the flavors meld together and the texture becomes even more ethereal

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