Raspberry Mousse

Products Used
Raspberry Mousse Imperial


Raspberry Mousse




  1. Set aside 4-5 glasses.
  2. Defrost raspberries and retain all juices obtained.
  3. Puree raspberries until super smooth. Press through a sieve to remove seeds. Press well to obtain 1 cup of raspberry puree. Pour in a microwave-safe bowl, stir in sugar and set aside.
  4. Mix gelatin with water and set aside.
  5. Place raspberry puree briefly in microwave oven until lukewarm, about 110-120°F. Add gelatin and stir until completely dissolved. Set aside.
  6. In a cold bowl whip cream to soft-medium peaks. Do not whip to a stiff consistency as you would for decorating pies etc. If you do, the mousse will have less volume and taste heavy and greasy.
  7. Before proceeding, raspberry puree needs to feel cooler than lukewarm, about 85°F is good.
  8. Add whipped cream and gently fold together until just combined. Do not unnecessarily fold or mix as it will make mousse dense.
  9. Either spoon into glasses or use a pastry bag fitted with a large piping tip.
  10. Place in refrigerator for a minimum of 2 hours or overnight.
  11. For decoration whip remaining cream and powdered sugar until stiff. Pipe large rosettes on surface of mousse. Decorate with raspberries and mint.
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