Raspberry Mousse

Raspberry Mousse

  • 275 g fresh raspberries

  • 66 g sugar

  • 440 ml heavy cream

Raspberry Topping

  • 110 g raspberries

  • 11 g sugar

Method

Making the Raspberry Mousse

  1. Prepare the Raspberry Coulis – Blend the raspberries with the sugar using an immersion blender until smooth. If you prefer, use a standard blender or food processor.

  2. Strain the Purée – Pass the mixture through a fine sieve to remove seeds, yielding about 220 g of raspberry coulis.

  3. Incorporate the Cream – Whisk a quarter of the heavy cream into the coulis to stabilize the mixture.

  4. Whip the Remaining Cream – Beat the rest of the heavy cream until it holds firm peaks.

  5. Fold Gently – Carefully fold the whipped cream into the raspberry mixture using a flexible spatula until fully combined.

Assembling the Cups

  1. Pipe or Spoon the Mousse – Transfer the mousse into a piping bag fitted with a plain tip and fill serving cups. If you don’t have a piping bag, use a spoon to portion the mousse evenly.

  2. Chill to Set – Refrigerate for at least 1 hour to let the mousse firm up.

Finishing Touches

  1. Prepare the Raspberry Topping – Toss the fresh raspberries with sugar, allowing them to macerate for 10 minutes.

  2. Decorate & Serve – Arrange the sweetened raspberries on top of the chilled mousse. Serve immediately or keep refrigerated until ready to enjoy.

Raspberry mousse is the kind of dessert that feels effortless but delivers an elegant punch. The trick is achieving the perfect balance of tart fruitiness and smooth, airy cream. Keep the texture light, the flavors fresh, and the presentation clean—this is the kind of dish that turns a simple café menu into something memorable.

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