Fresh Raspberry Cloud Mousse (Print Version)

A light, airy dessert featuring fresh raspberries blended into a silky mousse with whipped cream and fluffy meringue.

# What You’ll Need:

→ Raspberry Base

01 - 9 oz fresh raspberries, plus extra for garnish
02 - 1/4 cup granulated sugar
03 - 2 tbsp lemon juice

→ Mousse

04 - 1 cup cold heavy cream (minimum 30% fat)
05 - 2 egg whites
06 - 1/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 2 sheets gelatin (or 1½ tsp powdered gelatin)

# Steps:

01 - Puree raspberries with sugar and lemon juice in blender until smooth. Strain through fine sieve to remove seeds. Set aside.
02 - Soak gelatin sheets in cold water for 5 minutes, or sprinkle powdered gelatin over 2 tbsp cold water to bloom.
03 - Gently heat 2 tbsp raspberry puree in small saucepan until warm. Squeeze water from gelatin sheets and stir into warm puree, or stir bloomed powdered gelatin until dissolved. Mix back into remaining puree. Cool to room temperature.
04 - Whip heavy cream with vanilla in clean bowl until medium peaks form. Refrigerate until needed.
05 - Whisk egg whites to soft peaks in separate bowl. Gradually add powdered sugar and continue whipping to stiff peaks.
06 - Gently fold raspberry puree into whipped cream until almost combined. Carefully fold in meringue until smooth and fully incorporated.
07 - Spoon or pipe mixture into serving glasses. Refrigerate for at least 2 hours until set.
08 - Top with fresh raspberries. Optionally dust with powdered sugar or add mint leaves before serving.

# Expert Tips:

01 -
  • The texture is impossibly light, like eating a raspberry scented cloud
  • It comes together faster than most desserts but tastes like something from a French patisserie
02 -
  • Room temperature egg whites whip up noticeably faster than cold ones
  • Folding gently is nonnegotiable; overmixing deflates all the air you worked so hard to incorporate
03 -
  • Chill your mixing bowls for 10 minutes before whipping cream for faster results
  • If using powdered gelatin, sprinkle it over cold water and let it bloom for 5 minutes before using

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