Light and airy raspberry mousse with fresh raspberries, perfect for dessert or entertaining.

Scale

2 cups fresh or frozen raspberries

1/2 cup granulated sugar

1 teaspoon lemon juice

1 teaspoon unflavored gelatin

2 tablespoons cold water

1 cup heavy whipping cream

1 teaspoon vanilla extract

Fresh raspberries and mint for garnish

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1. Bloom gelatin in cold water.

2. Puree raspberries with sugar and lemon juice.

3. Heat gelatin and stir into puree; cool.

4. Whip heavy cream with vanilla until soft peaks.

5. Fold raspberry mixture into whipped cream.

6. Spoon into cups and chill 2 hours.

7. Garnish before serving.

Strain raspberry puree for smooth texture.

Add chocolate for variation.

Prepare ahead for convenience.