Raspberry Mousse
A delicate and airy mousse made from fresh raspberries with gelatin and whipped cream — a classic Polish dessert that melts in your mouth. Perfect for festive occasions and special celebrations.
Ingredients
- 2 pcs Leaf gelatin
- 350 g Raspberries
- 60 g Sugar
- 0.5 pcs Lemon
- 500 ml Heavy cream for whipping
Instructions
- Place the gelatin leaves in a bowl, cover with warm water, and let sit for 5 minutes. Then drain the water and gently squeeze out any excess liquid.
- Place the raspberries in a saucepan, add sugar and lemon juice. Set over medium-low heat and cook for 5–6 minutes until the berries are completely softened. Press the mixture through a fine sieve into a clean bowl to remove the seeds. Add the squeezed gelatin and stir until completely dissolved (if the gelatin does not dissolve, transfer the mixture to a clean saucepan and warm gently over low heat). Let cool for 15 minutes.
- Whip the heavy cream using an electric whisk until soft peaks form. Gently fold the whipped cream into the raspberry mixture, taking care to preserve the airy texture. Divide the mousse among serving glasses or dessert bowls.
- Refrigerate overnight or for at least 6 hours. Serve decorated with fresh raspberries.