A light, creamy, and irresistibly fruity dessert that's as beautiful as it is delicious. Perfect for spring brunches, romantic evenings, or anytime you crave something pink and dreamy.

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Ingredients

• 2 cups fresh raspberries (plus extra for garnish)

• 1/4 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon unflavored gelatin

• 1 tablespoon cold water

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• Whipped cream (for topping)

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Instructions

1. Make the Raspberry Purée
In a saucepan, combine raspberries, granulated sugar, and lemon juice.
Cook over medium heat for 5–6 minutes, stirring occasionally, until the raspberries break down and release their juices.

2. Strain the Mixture
Remove from heat and press the mixture through a fine mesh sieve to remove seeds.
Set the smooth purée aside and keep it warm.

3. Bloom the Gelatin
In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.
Microwave for 10 seconds to dissolve completely.

4. Combine with Purée
Stir the warm, dissolved gelatin into the raspberry purée.
Let the mixture cool to room temperature before folding into the cream.

5. Whip the Cream
In a chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.

6. Fold to Perfection
Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated and smooth.
The mousse should be a soft, pastel pink.

7. Chill
Spoon the mousse into individual dessert cups or glasses.
Refrigerate for 2–3 hours, or until fully set.

8. Garnish & Serve
Top each serving with a dollop of whipped cream and a few fresh raspberries.
Add mint leaves or edible glitter for a touch of extra magic!

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✨ Tip: Want a firmer mousse for piping or layering in cakes? Add an extra ½ teaspoon of gelatin.