Raspberry Mousse & Lime Cream

5 from 1 vote

Raspberry Mousse & Lime Cream

Super easy eggless raspberry mousse with creamy and light texture, matched with lime cream. A perfect idea for any special occasions that you’re planning.

Prep Time20

Cook Time10

Resting Time2

Servings: people

Author: Bea & Marco

Ingredients

The Raspberry Mousse

1 ¾ cup raspberries (220 gr)
½ cup granulated sugar (100 gr)

¼ cup water (60 ml)
1 teaspoon gelatin powder
½ cup whipping cream (35% fat) (125 ml), chilled

The Lime Cream

½ cup whipping cream (35% fat) (125 ml), chilled
2-3 tablespoon icing sugar , sifted (adjust to your liking)
2 teaspoon lime juice

Instructions

The mousse

In a pot, put the raspberries, sugar and water. Bring to a simmer and cook for a few minutes until the raspberries are brown down, stir now and then. Carefully sift the mixture to discard any seeds or lumps.
Pour the sifted mixture into a clean pot. Add in gelatin bring to a simmer. Cook for a few minutes until the gelatin is totally dissolved. Remove from the stove and let it cool to room temperature.
In a bowl, add in whipping cream. Whisk until stiff peaks. Pour in the cooled raspberries mixture and immediately mix everything until just combined. Don't over mix.
Divide the mixture evenly into 4 small glasses. Place them in the fridge for minimum 2 hours or until they're fully set.

The lime cream

Right before serving, let's prepare the lime cream. In a bowl, add in whipping cream, icing sugar and lime juice. Whisk everything until stiff peaks. Pipe on the raspberry mousse. Place a raspberry and some mint. Enjoy!

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