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Raspberry & Almond Mousse

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30min

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6 servings

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This elegant and flavorful raspberry and almond mousse is a perfect dessert for special occasions. Fresh raspberries are pureed and combined with whipped cream, almond extract, and gelatin to create a light and airy mousse. The mousse is then chilled until set and served in individual portions, garnished with fresh raspberries and toasted almonds.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
17 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Nuts

Ingredients

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Steps

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1
Prepare the raspberries

Rinse 12 ounces of fresh raspberries and set aside 1/2 cup for garnish. Puree the remaining raspberries in a blender or food processor until smooth.

2
Mix raspberry puree and sugar

In a large bowl, combine the raspberry puree, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice. Stir until the sugar is dissolved.

3
Prepare the gelatin

In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of cold water. Let it stand for 5 minutes to allow the gelatin to soften.

4
Melt the gelatin

Place the bowl with the softened gelatin over a saucepan of simmering water. Stir until the gelatin is completely dissolved, about 2-3 minutes. Remove from heat.

5
Add gelatin to raspberry mixture

Slowly pour the melted gelatin into the raspberry mixture, whisking constantly until well combined.

6
Whip the cream

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.

7
Add almond extract

Stir 1/2 teaspoon of almond extract into the whipped cream.

8
Fold whipped cream into raspberry mixture

Gently fold the almond-flavored whipped cream into the raspberry mixture until well combined and no white streaks remain.

9
Toast the almonds

Roughly chop 1/4 cup of almonds and toast them in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 3-5 minutes.

10
Chill the mousse

Divide the mousse evenly among 6 individual serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

11
Serve

Serve the chilled raspberry and almond mousse garnished with the reserved fresh raspberries and toasted almonds.

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