Ingredients

• 300 grams Fresh or frozen raspberries
• 75 grams Granulated sugar
• 1 tablespoon Fresh lemon juice
• 3 tablespoons Cold water
• 2 teaspoons Unflavored gelatin powder
• 250 ml Heavy cream (cold)
• 0.5 teaspoon Vanilla extract
• 1 pinch Pinch of salt
• 0.25 cup Fresh raspberries for garnish
• 2 sprigs Fresh mint leaves for garnish

Instructions

1. 1

   In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the sugar dissolves.

2. 2

   Press the cooked raspberry mixture through a fine-mesh sieve into a clean bowl to remove seeds, creating a smooth purée. Set aside to cool slightly.

3. 3

   In a small bowl, sprinkle gelatin powder over the cold water. Let it sit for 5 minutes to bloom (it will become thick and jelly-like).

4. 4

   Add the bloomed gelatin to the warm raspberry purée and stir until completely dissolved. If the purée has cooled too much, gently warm a small portion with the gelatin to dissolve, then mix back into the main purée. Let the purée cool to room temperature, stirring occasionally.

5. 5

   In a large, chilled bowl, whip the cold heavy cream with vanilla extract and a pinch of salt until soft peaks form. Be careful not to over-whip into stiff peaks.

6. 6

   Once the raspberry purée is cool but not set, gently fold about one-third of the whipped cream into the purée to lighten it. This helps to prevent lumps and incorporate the cream smoothly.

7. 7

   Add the remaining whipped cream to the raspberry mixture and gently fold until just combined, being careful not to deflate the mousse. The goal is a light, airy consistency.

8. 8

   Divide the mousse evenly into 4 individual serving glasses or ramekins.

9. 9

   Chill in the refrigerator for at least 3-4 hours, or preferably overnight, until the mousse is fully set.

10. 10

    Before serving, garnish each mousse with fresh raspberries and a sprig of mint.