Fresh Raspberry Cloud Mousse (Printable)

A light, airy French dessert featuring fresh raspberries blended into a silky mousse, perfect for summer entertaining.

# Ingredient List:

→ For the Raspberry Base

01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice

→ For the Mousse

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1½ tsp powdered gelatin)

# Directions:

01 - Puree the raspberries with sugar and lemon juice in a blender until completely smooth. Strain through a fine mesh sieve to remove all seeds. Set aside.
02 - Submerge gelatin sheets in cold water for 5 minutes to soften. If using powdered gelatin, sprinkle over 2 tbsp cold water and let bloom for 5 minutes.
03 - Warm 2 tbsp raspberry puree in a small saucepan over low heat. Squeeze excess water from gelatin sheets and stir into warm puree until dissolved. For powdered gelatin, stir bloomed mixture into warm puree. Combine with remaining puree and cool to room temperature.
04 - In a clean chilled bowl, whip heavy cream with vanilla extract using hand mixer or stand mixer until medium peaks form. Refrigerate until needed.
05 - In a separate clean bowl, whisk egg whites until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff, glossy peaks form.
06 - Gently fold cooled raspberry puree into whipped cream until partially combined. Carefully fold in meringue in two additions, using spatula to incorporate without deflating, until mixture is smooth and uniform.
07 - Divide mixture evenly among serving glasses or pipe into individual serving dishes. Refrigerate for at least 2 hours or until completely set.
08 - Top chilled mousse with fresh raspberries. Optionally dust with powdered sugar or add fresh mint leaves. Serve immediately.

# Expert Tips:

01 -
  • The texture is impossibly light, like eating a cloud that happens to taste like fresh raspberries
  • It comes together in under 30 minutes of active work but looks like you spent hours
  • Perfect make-ahead dessert for dinner parties since it needs chilling time anyway
02 -
  • Room temperature ingredients fold together more easily without deflating, so let your eggs and cream sit out for about 15 minutes before starting
  • Over-whipping the cream makes it grainy and nearly impossible to fold, so stop as soon as you see medium peaks
  • The mousse needs the full 2 hours to set properly, or you'll end up with a soft, messy texture instead of those lovely clouds
03 -
  • Chill your mixing bowls and beaters for 10 minutes before whipping cream, and it will whip up much faster
  • If your mousse separates slightly after folding, don't panic, just give it one more gentle fold and it will come back together

Return