Fresh Raspberry Cloud Mousse (Print Version)

Silky smooth raspberry mousse blending fresh fruit with airy whipped cream and delicate meringue. Perfect for summer entertaining.

# What You'll Need:

→ For the Raspberry Base

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

→ For the 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)

# Directions:

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 - In clean bowl, whip heavy cream with vanilla until medium peaks form. Refrigerate until ready to use.
05 - In separate bowl, whisk egg whites to soft peaks. 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 completely set.
08 - Top with fresh raspberries and optionally dust with powdered sugar or add mint leaves before serving.

# Expert Tips:

01 -
  • The texture is unlike anything else, like eating a flavored cloud that melts on your tongue
  • It comes together quickly but looks impressive enough for special occasions
  • You can make it ahead and let it chill until you're ready to serve
02 -
  • Cold cream is non-negotiable, warm cream will not whip no matter how long you beat it
  • Fold gently, overmixing will deflate all those beautiful air bubbles you just created
  • Room temperature egg whites whip up faster and more voluminously than cold ones
03 -
  • Taste your raspberries before starting, very sweet ones might need less sugar
  • If your puree seems too thick, thin with a teaspoon of water before adding gelatin
  • Room temperature ingredients combine more smoothly, plan accordingly

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