Description
Delightfully light and creamy Raspberry Mousse Cups featuring a luscious raspberry mousse layered over ladyfinger cookies, garnished with fresh raspberries and mint leaves. Perfectly balanced with a touch of lemon and whipped cream, this dessert is elegant yet simple to prepare.
Ingredients
Scale
Raspberry Puree
- 10 oz frozen raspberries (or 2 1/2 cups)
- 1/2 cup granulated sugar
- 2 Tbsp fresh lemon juice (from one medium/large lemon)
- 1 Tbsp unflavored gelatin (Knox brand, about 1 1/4 packets)
- 1 cup warm water
- 1 Tbsp fresh lemon juice
- 1 Tbsp granulated sugar
Whipped Cream
- 3 cups heavy whipping cream
- 6 Tbsp confectioners sugar
Assembly & Garnish
- 3.5 oz ladyfingers (or 1/2 of a 7 oz package)
- 12 oz fresh raspberries (reserve 6 berries for garnish)
- 6 to 12 small mint leaves (optional garnish)
Instructions
- Prepare the Gelatin Mixture: In a small bowl, sprinkle the unflavored gelatin over 1 cup of warm water and let it bloom for about 5 minutes until it absorbs all the water and becomes thick.
- Make the Raspberry Puree: In a blender or food processor, combine the frozen raspberries, 1/2 cup granulated sugar, and 2 tablespoons of fresh lemon juice. Blend until smooth. Pour the mixture through a fine sieve to remove seeds, then return the seedless puree to the container.
- Heat and Combine Gelatin with Puree: Warm the bloomed gelatin gently over a double boiler or in the microwave (do not boil) until fully dissolved. Stir the warm gelatin into the raspberry puree along with 1 tablespoon granulated sugar and 1 tablespoon lemon juice, mixing thoroughly to combine. Allow the mixture to cool to room temperature.
- Whip the Cream: In a large mixing bowl, whip 3 cups of heavy whipping cream with 6 tablespoons confectioners sugar until soft peaks form.
- Fold Puree into Whipped Cream: Gently fold the cooled raspberry mixture into the whipped cream, combining thoroughly but carefully to maintain a light and airy texture.
- Prepare the Ladyfinger Base: Quickly dip ladyfingers into the raspberry liquid mixture or a simple syrup if desired, and arrange them as the base layer in each of six 8-ounce cups.
- Assemble the Mousse Cups: Spoon the raspberry mousse evenly over the ladyfingers in each cup, smoothing the surface with a spatula.
- Chill: Refrigerate the assembled cups for at least 2 hours to allow the mousse to set properly.
- Garnish and Serve: Before serving, garnish each mousse cup with fresh raspberries (reserve 6 for garnish) and optionally 1-2 mint leaves for a refreshing touch.
Notes
- Use fresh lemon juice for the best flavor in the raspberry mixture.
- Be careful not to overwhip the cream to avoid turning it into butter.
- Allow the gelatin mixture to cool before folding into the whipped cream to prevent curdling.
- Ladyfingers can be lightly dipped in raspberry syrup or kept dry depending on preference.
- This dessert can be prepared a day ahead and stored refrigerated.
- Optional garnish with mint adds a fresh aroma and color contrast.
