Raspberry Mousse

Thick, creamy raspberry mousse makes a beautiful dessert piped in glasses or uses the mousse for a cake filling. Since the mousse sets up firmly, you can put a thick layer between cakes.

When you make the raspberry sauce, you will end up with 1-1/4 cups to 1-1/3 cups of sauce. You will only use 1 cup of sauce to make the mousse and you can use the remaining sauce to drizzle over the top of the mousse when you serve it.

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Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: servings (4 cups)

Calories: 233kcal

Author: Dahn Boquist

Ingredients

Make the Raspberry Sauce

24 ounces fresh or frozen raspberries
¼ cup sugar
1 tablespoon lemon juice

For the Raspberry Mousse

2-½ teaspoons unflavored powdered gelatin
¼ cup water
¾ cup 6 ounces mascarpone cheese, chilled
½ cup sugar
1 cup heavy cream chilled

Instructions

Place a mixing bowl and whisk in the fridge to chill while you make the raspberry sauce. You will use the chilled bowl when you whip the mascarpone and cream.
Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes.
Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
Measure out 1 cup of the raspberry sauce and place it in a bowl. Save the remaining puree to drizzle over the top of your mousse when you serve it.
Place ¼ cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water and let it sit for 3 to 5 minutes.
Place the bowl in the microwave for 6 to 12 seconds stopping to stir every 3 seconds until it gets liquified. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin.
Stir the gelatin mixture into the bowl with raspberry puree.
Add the mascarpone cream and the sugar to a chilled bowl and beat on low speed just until the sugar gets incorporated, about 30 seconds.
Pour in half of the heavy cream, beat for 30 seconds to 1 minute until the mixture looks liquid. Stop the mixer and scrape down the sides of the bowl.
Pour in the rest of the cream and beat on medium-low speed until the mixture reaches soft peaks. Be very careful not to over-whip or the mascarpone will split. If that happens read the notes to see how to rescue it.
Pour in the raspberry/gelatin mixture and beat on medium-low speed until stiff peaks form. If it reaches stiff peaks before the raspberry is fully incorporated, stop whipping and use a wide spatula to fold the mixture until the raspberry is completely combined.
Divide among six to eight dessert glasses or use as a cake filling. Use any remaining raspberry puree to drizzle on top of the mousse.
Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge.

Notes

Make sure the cream and mascarpone are chilled as well as the bowl.
Don't whip the mixture too long or the mascarpone will break and look curdled. As soon as you see the mixture reach stiff peaks, stop the mixer. If the raspberry puree is not fully incorporated by that time, you can use a spatula to gently fold the mixture.
If the mascarpone splits or curdles (which it is prone to do) here is how to save it. Gently warm the curdled mixture over low heat or in the microwave with short 3-second bursts, stirring well after each interval until it thins out and becomes smooth. This typically happens quickly, so watch it closely and avoid overheating. Allow it to cool to room temperature before re-whipping it with a mixer.

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