Description
Raspberry mousse combines delicate French pastry techniques with fresh, seasonal berries. Silky layers of creamy dessert invite home bakers to experience elegant simplicity with each delightful spoonful.
Ingredients
Scale
- 4 cups raspberries (plus extra for topping)
- 1 can (14 oz / 400 ml) full fat coconut milk
- 1.5 cups (360 ml) whipping cream (33% milk fat)
- ¼ cup (60 ml) powdered sugar
- 1.5 tbsps gelatin powder
Instructions
- Gelatin Activation: Sprinkle gelatin over cold water, allowing it to bloom and soften for 5 minutes.
- Coconut Milk Preparation: Whisk coconut milk until smooth, then gently warm in a saucepan without boiling, removing from heat immediately.
- Gelatin Integration: Dissolve bloomed gelatin into warm coconut milk, stirring thoroughly to ensure complete incorporation.
- Cooling Phase: Transfer gelatin-coconut mixture to a container and cool to room temperature.
- Cream Whipping: Whip heavy cream with powdered sugar until soft peaks form.
- Mousse Creation: Fold cooled coconut milk mixture into whipped cream at low speed, maintaining a uniform texture.
- Layering: Distribute fresh raspberries in mason jars, then carefully pour mousse over the fruit base, filling generously.
- Finishing Touches: Garnish with whole raspberries and refrigerate for 4 hours to set and develop flavors.
Notes
- Gelatin Activation: Bloom gelatin in cold water precisely for 5 minutes to ensure smooth, lump-free texture and proper setting.
- Coconut Milk Preparation: Whisk thoroughly and heat gently to create a silky base without scalding, which prevents grainy texture.
- Whipping Technique: Achieve soft peaks in cream by monitoring mixer speed and stopping just before cream becomes too stiff.
- Chilling Duration: Refrigerate for minimum 4 hours to allow mousse to set completely and develop deep, rich flavor profile.
- Prep Time: 20 minutes
- Category: Desserts
- Method: None
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 261
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 23 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 66 mg