Raspberry Mousse

There's something about the taste of raspberries that works in many ways. One of my favorite fruits in patisserie. This recipe is low-fat.

Raspberry Mousse

Ingredients for approx. 500 g:

  •  340 g raspberries
  • Juice ½ lemon
  • 2-3 gelatin sheets
  • 1 tbsp powdered sugar
  • 18 cl cream 40% (ice cold)
  • 130 g Italian meringue

Italian meringue:

This is the same recipe as the one for the forest mousse: 3 egg whites, 170 g sugar, 5 cl water and a pinch of salt.

  1. Put the sugar and water in small sauce pan, warm up at medium heat.
  2. Beat the egg whites with a pinch of salt using a handmixer. Stop when soft peaks form.
  3. Measure the sugar temperature. When it's 125°C, remove from stove. 
  4. Pour gradually in egg whites while mixing at high speed. Keep mixing until the sugar-egg white mix is less warm.  
  5. Leave to cool.


  1. Mash the raspberries in a food processor. With a strainer and a tablespoon remove the pulp. You need around 200 g of purée without pulp.
  2. Put the gelatin in cold water for about 10 minutes.
  3. Warm up half the raspberry purée. Do not boil nor should it be hot. It should be warm enough for the gelatin.
  4. Squeeze the soft gelatin sheets to remove water and dissolve them in the warm purée. Make sure they're completely dissolved.
  5. Squeeze juice of half a lemon and pour into purée. Blend!
  6. Pour the cold cream in a bowl over a recipient with water and ice cubes. Add the powdered sugar. Beat until you get whip cream, when it forms folds you're done.
  7. Carefully blend whip cream with 130 g of cold italian meringue using a spatula. 
  8. Add the berry purée and fold from under to over until homogeneous. Make sure there are no lumps of egg white. If necessary use a whisk.
  9. Ready for immediate use as stand-alone dessert or as ingredient for other desserts. Refrigerate!

Tools used: Whisk, digital thermometer, wooden spatula, hand mixer, silicone spatula, sieve.