Raspberry Mousse

Here is a late summer dessert that provides a refreshing end to any meal. At the market, load up on ripe, fragrant berries and at home you just have to transform them into a “summer” light mousse that will give you a delicious and impressive result with…  laclassedecuisine.com !

Ingredients for 4 Servings:

  • 12 oz. fresh Raspberries
  • 3/4 cup granulated sugar
  • 1 Tbsp fresh lemon juice
  • 1/2 cup whipping cream
  • Whole fresh berries and mint leaves for garnish

In a food processor, combine the raspberries, sugar and lemon juice. Purée until smooth. Pass the purée through a fine sieve and set the purée aside.

In a separate bowl, beat the cream until soft peaks form, about 2 minutes.

Whisk a couple of large spoonfuls of the beaten cream into the berry mixture to lighten it. Scrape the remaining cream on top and fold gently with a rubber spatula until just combined.

Spoon the mousse into individual glasses, refrigerate until firm, about 3 hours. Just before serving, garnish with Raspberries and mint leaves.

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