Raspberry Mousse

This smooth and creamy fresh raspberry mousse just melts in your mouth. Easy to make and perfect for Valentine’s Day or Summer parties!

*Thank you Vital Proteins for sponsoring this post so that I can make this delicious raspberry mousse. As always, all opinions are my own.*

raspberry mousse 1

Remember these super fudgy eggless brownies I made a couple of months ago?!

Well, they have kinda become my FAVORITE brownie ever and I am always making them when those chocolate cravings hit me…lol.

But this time, I did something different… I made a brownie bottom raspberry mousse.

It’s a GORGEOUS layered dessert with brownies at the bottom, which is then topped off with raspberry mousse and raspberry jam/preserve and finally decorated with some fresh raspberries and shredded white chocolate!

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Makes your mouth water… doesn’t it?!

MY OTHER RECIPES

raspberry mousse 7

This mousse is sooooooo smooth and creamy that it just MELTS in your mouth.

And it’s so BERRY-LICIOUS that it would be the perfect treat for Summer time!

Plus, that gorgeous pink color makes it PERFECT for Valentine’s Day or even Mother’s Day…Don’t ya think?

raspberry mousse 4

Surprisingly, the first time I ever tried raspberry mousse was only last Summer at a dinner party.

I can’t believe I waited that long to try it.

I instantly fell in LOVE with the flavor and texture.

After trying a few recipes, I settled on my cousin’s recipe… it was the BEST one of all!

raspberry mousse 5

You can also use strawberries instead of raspberries to make strawberry mousse.

Just follow the same directions.

Also, you can use small cake pieces at the bottom of the mousse instead of brownies or fresh fruit medley or whatever else you fancy.

That’s the beauty of this dessert… it’s so VERSATILE that you can play around with it for any occasion!

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I used Vital Protein’s gelatin to set the mousse.

The great thing about this gelatin is that you can still enjoy your favorite dessert but with the added BENEFIT of collagen proteins that aid in the growth of your nails, bones, skin and even joints!

It’s also FLAVORLESS and ODORLESS and doesn’t affect the taste of your desserts at all… Woohoo!

You can find more delicious recipes, using gelatin at the Vital Proteins blog.

beef gelatin campaign 1To make this brownie bottom raspberry mousse, you will need the following ingredients:

Raspberry mousse:
2 cups fresh raspberries
1/2 cup sugar
2 tsp Vital Proteins gelatin
1 cup cold heavy cream (full fat)
2 tbsp lemon juice or water
Pink or red food coloring (optional)

Brownie layer:
Fudgy eggless brownies

Decoration:
1/2 cup raspberry jam or preserves
1 cup fresh raspberries
1/2 cup shredded white chocolate

And here are the steps:

Step 1:
Puree the raspberries in a food processor.

Step 2:
Use a mesh strainer to strain the raspberry puree and remove all seeds.

Step 3:
Add this seedless raspberry puree and sugar in a saucepan and cook on medium heat until you have a thick “syrup-like” consistency.

Step 4:
While the puree is cooking, add gelatin and water (or lemon juice) in a small bowl and let it sit for about 2 minutes until you end up with a “gel-like” mixture.

Step 5:
Now, pour the gelatin mixture into the raspberry mixture and mix until thoroughly combined.

Step 6:
Let this mixture cool down to room temperature.
You can speed up the process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.

Step 7:
While the raspberry mixture is cooling down, whip heavy cream in a cold mixing bowl until soft peaks form.
Add red/pink food coloring, if you like.

Step 8:
Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined.
DON’T OVER-MIX or else the texture of this mousse will totally change.

Step 9:
Let’s put it all together now…
Cut out small square brownie pieces and place them at the bottom of your serving cup.
Use the back of a spoon to press the brownie pieces down at the base of the cup.

Step 10:
Spoon the raspberry mousse on top of the brownie, leaving about a 1 inch gap at the top.

Step 11:
Cover the serving cup with saran wrap and chill in the refrigerator for 5-6 hours until the mousse sets.

Step 12:
Prior to serving, spread a few teaspoons of raspberry jam or preserve on top of the mousse.

Step 13:
Top it off with fresh raspberries and shredded white chocolate.

And you are done!

raspberry mousse 2

Raspberry mousse
Author: 
Recipe type: Dessert
 
Ingredients
  • Raspberry mousse:
  • 2 cups fresh raspberries
  • ½ cup sugar
  • 2 tsp Vital Proteins gelatin
  • 1 cup cold heavy cream (full fat)
  • 2 tbsp lemon juice or water
  • Pink or red food coloring (optional)
  • Brownie layer:
  • Fudgy eggless brownies
  • Decoration:
  • ½ cup raspberry jam or preserves
  • 1 cup fresh raspberries
  • ½ cup shredded white chocolate
Instructions
  1. Puree the raspberries in a food processor.
  2. Use a mesh strainer to strain the raspberry puree and remove all seeds.
  3. Add this seedless raspberry puree and sugar in a saucepan and cook on medium heat until you have a thick "syrup-like" consistency.
  4. While the puree is cooking, add gelatin and water (or lemon juice) in a small bowl and let it sit for about 2 minutes until you end up with a "gel-like" mixture.
  5. Now, pour the gelatin mixture into the raspberry mixture and mix until thoroughly combined.
  6. Let this mixture cool down to room temperature. You can speed up the process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.
  7. While the raspberry mixture is cooling down, whip heavy cream in a cold mixing bowl until soft peaks form. Add red/pink food coloring, if you like.
  8. Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined. DON'T OVER-MIX or else the texture of this mousse will totally change.
  9. Let's put it all together now... Cut out small square brownie pieces and place them at the bottom of your serving cup. Use the back of a spoon to press the brownie pieces down at the base of the cup.
  10. Spoon the raspberry mousse on top of the brownie, leaving about a 1 inch gap at the top.
  11. Cover the serving cup with saran wrap and chill in the refrigerator for 5-6 hours until the mousse sets.
  12. Prior to serving, spread a few teaspoons of raspberry jam or preserve on top of the mousse. Top it off with fresh raspberries and shredded white chocolate.
  13. And you are done!

Well, that’s all for today.

Until next time, tata my lovelies 🙂

4 Comments

  1. J @ Bless Her Heart Y'all

    February 11, 2016 at 8:55 pm

    What a refreshing treat! Looks like I will trying this this spring! Yum!

    1. Abeer Rizvi

      February 11, 2016 at 9:57 pm

      Omg! you have to… I shamelessly ate 2 cups all by myself…hahaha!

  2. Bella P

    February 24, 2016 at 6:01 pm

    Wow! This looks delicious 🙂 Great giveaway.

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