Ingredients
Equipment
Method
Preparation
- Set a few raspberries aside for garnish.
- Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes.
- Pass raspberries through a sieve to strain out seeds and discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute.
- Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from the stove, allow to cool slightly, then mix with raspberry purée.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy.
- Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Fold whipped cream into raspberry purée.
- Stir in lemon juice and sweeten with more confectioners' sugar if desired.
- Cover and refrigerate for 2 hours.
- Garnish with the reserved raspberries.
Nutrition
Notes
This mousse can be made in advance and stored covered in the refrigerator for up to three days.