Description
A light and airy raspberry mousse filling that adds a burst of flavor and elegance to any cake or dessert platter.
Ingredients
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons gelatin
- 1/4 cup water
Instructions
- In a blender, puree the raspberries and sugar until smooth. Strain through a fine sieve to remove the seeds.
- In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- Heat the raspberry puree in a saucepan and add the bloomed gelatin, stirring until dissolved. Let cool.
- Whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the raspberry mixture into the whipped cream until combined.
- Use as a filling for cakes or serve chilled as a dessert.
Notes
Chill serving bowls beforehand for better texture. Prepare mousse a few hours in advance for optimum flavor.
