Raspberry Mousse

A light and refreshing summer dessert, this raspberry mousse combines fresh berries and whipped cream into something delicate, airy, and full of flavor. Simple to prepare and beautiful to serve, it’s the perfect ending to a warm-weather meal.

Ingredients

• 1 pint fresh raspberries (about 12 ounces)

• ½–¾ cup granulated sugar, depending on sweetness of the berries

• 2 tablespoons unflavored gelatin

• ¼ cup warm water

• 1 pint heavy cream, whipped to soft peaks

• Fresh raspberries and mint leaves for garnish

Directions

1. Place the raspberries and sugar in a saucepan over medium heat.

2. Cook until the berries break down and release their juices, about 8–10 minutes.

3. Purée the mixture with an immersion blender until smooth.

4. Pass through a fine-mesh sieve to remove the seeds.

5. In a small bowl, sprinkle the gelatin over the warm water and allow it to bloom for several minutes.

6. Stir the dissolved gelatin into the warm raspberry purée until completely incorporated.

7. Allow the raspberry mixture to cool to room temperature. It should be cool but still fluid.

8. Whip the heavy cream to soft peaks.

9. Fold the cooled raspberry mixture into the whipped cream until evenly combined.

10. Spoon into serving dishes and refrigerate until set, at least 4 hours or overnight.

11. Garnish with fresh raspberries and a mint leaf before serving.

Notes

• For a deeper raspberry flavor, use the full pint of berries.

• The mousse should be light and silky, not overly firm.

• Overnight chilling gives the best texture.

• This can be prepared a day ahead, making it perfect for entertaining.