Raspberry Mousse

TopatoTopatoGlavni urednik9871
"The most romantic and flavorful spring dessert. You can make it with frozen raspberries as well."
Preparation20 min.
Cooking20 min.
Тotal40 min.
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  • Rating5 out of 5
  • Cooked1


  • raspberries - 1 2/3 cups (400 g), fresh or frozen
  • sour cream - 1 1/5 cups (300 g)
  • liquid cream - 4/5 cup (200 ml), unsweetened
  • red wine - 2/5 cup (100 ml)
  • powdered sugar - 2/5 cup (100 g)
  • gelatin - 2 packets


Sprinkle the raspberries with the sugar and put them in a container on the stove with the wine to come to a boil. Once they boil a bit and soften, remove from the stove and mash them.

Strain the mixture through a metal sieve and while the syrup is still hot, dissolve the gelatin (swollen beforehand) in it. Stir until dissolved and put it in a bowl of icy water to cool, while you stir once again.

To the cooled raspberry syrup, stir in the sour cream until the cream homogenizes. Finally, add the whipped liquid cream.

Distribute thus prepared raspberry mousse in dessert cups or bowls and put them in the fridge for a few hours to harden.


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