Fresh Raspberry Cloud Mousse
A light and airy raspberry mousse with a silky, cloud-like texture made from fresh berries and whipped cream.
Ingredients
Ingredients
- 2 cups fresh raspberries plus extra for topping
- 1 cup cold heavy whipping cream plus extra for topping
- 1/3 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon powdered agar-agar
- 2 tablespoons cold water
- Powdered sugar for dusting
Instructions
- Place the fresh raspberries in a blender and blend until completely smooth.
- Pour the raspberry puree through a fine mesh sieve into a bowl, pressing with a spoon to remove the seeds, and discard the seeds.
- In a small microwave-safe bowl, sprinkle the agar-agar over the cold water and let it sit for 5 minutes to bloom.
- Microwave the agar-agar mixture for 10 to 15 seconds until fully dissolved, then stir well.
- Add the granulated sugar and vanilla bean paste to the strained raspberry puree and whisk until the sugar starts to dissolve.
- Pour the dissolved agar-agar mixture into the raspberry mixture and whisk until completely combined and smooth. Set aside at room temperature while you whip the cream.
- In a chilled mixing bowl, whip the cold heavy cream with a hand mixer or stand mixer on medium speed until soft peaks form.
- Add about one third of the raspberry mixture to the whipped cream and gently fold with a spatula until mostly combined.
- Add the remaining raspberry mixture in two additions, folding gently each time, until the mousse is a uniform pale pink with no streaks.
- Spoon or pipe the mousse into 4 dessert cups or small bowls, smoothing the tops if needed.
- Refrigerate the mousse for at least 4 hours, or until fully set and softly firm.
- Just before serving, top each mousse with a dollop of whipped cream, a few fresh raspberries, and a light dusting of powdered sugar.
Notes
- Chill the mixing bowl and beaters before whipping the cream to help it reach soft peaks more easily.
- Do not let the agar-agar mixture cool and set before adding it to the raspberry puree; work while it is still warm and fluid.
- Fold the raspberry mixture into the whipped cream gently to keep the mousse light and airy.
- You can prepare the mousse up to 24 hours in advance and keep it covered in the refrigerator until serving.
- Add the whipped cream topping, berries, and powdered sugar right before serving so the texture stays fresh.
- Do not let the agar-agar mixture cool and set before adding it to the raspberry puree; work while it is still warm and fluid.
- Fold the raspberry mixture into the whipped cream gently to keep the mousse light and airy.
- You can prepare the mousse up to 24 hours in advance and keep it covered in the refrigerator until serving.
- Add the whipped cream topping, berries, and powdered sugar right before serving so the texture stays fresh.