Raspberry mousse with cream and vanilla

Table of contents:

Raspberry mousse with cream and vanilla
Raspberry mousse with cream and vanilla


  • 500 g raspberries
  • 7 tablespoons powdered sugar
  • 4 tablespoons orange juice
  • 1 package gelatin
  • 1 and ¾ cup pastry cream
  • 2 tablespoons vanilla sugar
  • 1 teaspoon lemon juice


Reserve some fresh raspberries for decoration. Mix the remaining raspberries in a bowl with the powdered sugar. Mix well and leave for 30 minutes to release juice. Mash the raspberries. Strain them through a fine sieve to remove the seeds.

Pour the orange juice into a saucepan. Add the gelatin. Stir. Leave for 1 minute to swell. Then turn on the stove and heat, but without boiling, so as not to damage the gelatin. It only needs to dissolve in 3 minutes.

Remove from heat. Let it cool a bit. Add the raspberry puree. Stir. Beat the cream with a mixer. It needs to be chilled in the fridge to become fluffy. Once fluffy peaks form, add the raspberries. Add the lemon juice. If desired, add more powdered sugar. Stir with a spatula.

Pour the mousse into suitable glasses. Refrigerate for at least 2 hours. Before serving, garnish with fresh raspberries and serve.

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