Raspberry Mousse

Smooth and silky but tart and refreshing, this raspberry mousse has everything you're looking for in a dessert. It has a naturally beautiful pink color that makes it perfect for sharing with your special someone on Valentine's Day.

This post is sponsored by Shamrock Farms. All opinions are our own.

This recipe starts by blending together up raspberries, reducing the mixture, and then blooming some gelatin. Once you've done that, just whip your whipping cream to medium peaks and whisk the two mixtures together. Move the combined mixture to a glass and let it set in the fridge, then enjoy!

It's a pretty easy dessert that's perfect for Valentine's Day!

What You'll Need to Make this Recipe

• Fresh or frozen raspberries: It doesn't matter what you use, as these will be cooked and blended into a purée.
• Granulated and powdered sugar: The granulated sugar is added to the raspberry purée, and the powdered sugar is added to the whipped cream.
• Lemon juice: Helps to brighten up the flavor of the raspberry. Use freshly-squeezed if possible.
• Gelatin: This is essential to getting that solidly-set mousse that's really scoopable and airy. You can leave it out, but the end result will be more like a raspberry-flavored whipped cream. It still tastes great, it's just not quite the right consistency!
• Shamrock Farms Heavy Whipping Cream: This is a key ingredient that makes up the bulk of this mousse. Whip it until medium peaks form. If you go too far, it won't be as silky smooth and may be difficult to fold in the raspberry puree.
• Freeze-dried raspberries: We used freeze-dried raspberries that we blitzed in a food processor then passed it through a sieve to strain out the seeds. This is completely optional, and we only use it for additional color, as well as a dusting on top of the mousse. You can also use a few drops of pink or red food coloring.
• Vanilla extract
• Kosher salt

How to Make this Recipe

To a blender, add the raspberries, lemon juice, and ⅓ cup granulated sugar and blend until smooth. Pour the mixture through a fine mesh sieve to remove the seeds.

To a small saucepan over medium heat, add the raspberry purée and cook for 6-8 minutes, stirring frequently, until the mixture has reduced by about a third.

To a small pinch bowl, add the cold water and sprinkle the gelatin over the top. Stir until it's completely incorporated, then let it sit for 5 minutes. It should turn into a stiff puck.

While the raspberry purée is still warm, stir in the bloomed gelatin until it's fully dissolved.

Blitz your freeze dried raspberries in a food processor and use a mesh sieve to strain out the seeds. Add the raspberry powder to the mixture and stir until it's completely incorporated. (This is optional – you can also just add in a few drops of red or pink food coloring for more intense color.)

In a large mixing bowl, whip the heavy cream with the powdered sugar, vanilla extract, and salt until soft-medium peaks form.

Gently fold the raspberry mixture into the whipped cream in 3 batches, until no streaks of color remain.

Spoon into glasses or molds (optionally, add a dusting of raspberry powder) and move to the refrigerator for 3 hours, until fully set.

Storage

If you don't plan on eating the mousse right away, cover the cups/jars you placed it in with a layer of plastic wrap and store in the refrigerator and enjoy within 3 to 5 days.

Lexi & Beth's Best Tips and Tricks

• Whip to medium peaks: you'll know your whipped cream is ready when you remove the paddles of your mixer and your whipped cream forms peaks that rise up by about an inch and then fold over at the top.
• Don't skip the gelatin: Without the gelatin, this is really just a raspberry-flavored whipped cream. The gelatin gives it a scoopable consistency.
• Other fruits: You could also make this recipe with strawberries, blueberries, or blackberries. Really any fruit will do!

More Valentine's Day recipes to enjoy

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