Fresh Raspberry Cloud Mousse (Printable)

A light, airy French dessert blending fresh raspberries into a silky mousse, ideal for summer gatherings and special occasions.

# What You'll Need:

→ Raspberry Base

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

→ 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 raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree. Cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until ready to use.
05 - Whisk egg whites to soft peaks. Gradually add powdered sugar and continue whipping until stiff peaks form.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until completely set.
08 - Top with fresh raspberries. Optionally dust with powdered sugar or add mint leaves before serving.

# Expert Tips:

01 -
  • The texture is impossibly light but feels luxurious enough for company
  • It looks stunning with minimal effort, like you spent hours when it took minutes
  • You can make it ahead and actually enjoy your own party
02 -
  • Room temperature cream will never whip properly, so keep everything cold until you need it
  • Folding too aggressively will knock out all the air you just worked so hard to incorporate
  • The mousse needs the full chilling time or it will be too soft to hold its shape
03 -
  • Chill your serving glasses beforehand for extra help in setting the mousse quickly
  • Use a piping bag for the most professional looking presentation

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