Recipe details
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Raspberry & Almond Mousse
30min
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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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.
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.
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.
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.
Add gelatin to raspberry mixture
Slowly pour the melted gelatin into the raspberry mixture, whisking constantly until well combined.
Whip the cream
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Add almond extract
Stir 1/2 teaspoon of almond extract into the whipped cream.
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.
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.
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.
Serve
Serve the chilled raspberry and almond mousse garnished with the reserved fresh raspberries and toasted almonds.
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