Raspberry Mousse

Raspberry Mousse

Makes approximately 8 servings


  • 1 teaspoon unflavored powdered gelatin
  • 2 tablespoons cold water
  • 12 ounces (1 frozen package) raspberries, thawed
  • ¼ cup granulated sugar
  • 1/3 cup water
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 2 ½ tablespoons unsalted butter, cut into small cubes
  • 1 teaspoon unflavored powdered gelatin
  • 2 tablespoons cold water
  • 2 ½ cups cold heavy cream
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract


  • In a small bowl, stir together the gelatin and 2 tablespoons water and allow it to bloom for about 5 minutes. Set aside.
  • In a medium saucepan stir together the raspberries, granulated sugar and 1/3 cup water. Bring the mixture to a boil just long enough to dissolve the sugar. Remove and purée in a blender.
  • Clean the saucepan from the raspberries, and in it whisk together the pureed raspberries, the egg yolks and fresh lemon juice. Bring the mixture to a simmer and whisking constantly, cook until it has thickened slightly. Do not allow the mixture to boil. Remove from the heat.
  • Whisk in the butter and then the bloomed gelatin blending until the gelatin has melted into the mixture.
  • Pour the mixture through a fine mesh sieve into a small bowl. Cover the surface of the curd with plastic wrap and refrigerate until cold and firm. This can take 3 to 4 hours.
  • Combine the remaining teaspoon of gelatin and 2 tablespoons of cold water together in a small bowl and allow it to bloom for about 5 minutes.
  • In the bowl of an electric mixer, using the whip attachment, beat the heavy cream, confectioners’ sugar and pure vanilla extract until soft peaks form.
  • Place the container of bloomed gelatin into a cup or pan of hot water to melt it down to a liquid. Allow it to cool down so it feels barely warm but is still fluid.
  • Beat the whipped cream on high speed and slowly pour in the liquid gelatin and continue beating until stiff peaks form.
  • Once the curd has cooled and thickened place it into a large mixing bowl.
  • Add a large dollop of whipped cream on top of it and whisk the two together until the custard has become lighter in texture.
  • Add the remaining whipped cream on top of the mixture, and using a rubber spatula, carefully fold the two together until a light raspberry mousse forms.
  • Pour the mousse into wine or dessert glasses and chill until firm. Or use the raspberry mousse in any other recipe you desire.