Best Raspberry Mousse Recipe | This airy mousse melts in your mouth!

Today, I’m sharing how to make the best raspberry mousse I've ever had. The texture is light and airy... It melts in your mouth! And it tastes VERY raspberry. It can also hold a shape well for cakes and plated desserts. Enjoy! Please let me know how you enjoyed it if you tried it at home. 📖 Printable Recipe + Written Steps https://pastryliving.com/raspberry-mousse/ 📌 The ingredients to make raspberry mousse Enough amount for about 6 8-oz glass cups [Raspberry Mousse] • Gelatin: 0.3 oz | 7.7 g (1 bag of Knox gelatin powder or 4.5 sheets of bloom 230 gelatin sheets. The links below) * When using gelatin powder: Let it hydrate with 1.4 oz | 40 g (1/6 US cup) of icy water and wait about 10 minutes. * When using gelatin sheets: Let them hydrate with icy water and wait about 10 minutes. • Raspberry, pureed and strained: 9.5 oz | 270 g (1 1/6 US cups) ** Use about 11.6 oz | 330 g of raspberries to get that amount. • Lemon juice: 0.5 oz | 15 g (1 Tbsp) • Heavy cream: 11.3 oz | 320 g (1 1/3 US cups) • Egg white: 3.2 oz | 90 g (about 3 small eggs) • Granulated sugar for egg white (optional): 0.46 oz | 13 g (1 Tbsp) • Granulated sugar for hot syrup: 4.6 oz | 130 g (2/3 US cup) • Water: 2.1 oz | 60 g (4 Tbsp) [Raspberry Sauce] • Raspberry, pureed and strained: 6 oz | 170 g (3/4 US cup) ** Use about 7.4 oz | 210 g of raspberries to get that amount. • Granulated sugar: 0.6 oz | 17 g (4 tsp) • Lemon juice: 1 tsp ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. ** 📌 Genoise sponge cake I used today https://youtu.be/HKe8af9xsiE 📌 To make the 6” cake: [Biscuit sponge cake] https://youtu.be/-_k4gYZRKlE [Syrup for the sponge] • Cake syrup: About 2 Tbsp • Raspberry puree: About 2 Tbsp [Filling] • The raspberry mousse: One batch of the recipe is enough for about 2 6” cakes. • Fresh raspberries and strawberries: some [Raspberry Glaze] • One batch of the raspberry sauce • Gelatin: 0.09 oz | 2.55 g (1/3 bag of Knox gelatin powder or 1.5 sheets of bloom 230 gelatin sheets.) [Decorations] • I used fresh raspberries, strawberries, and gold leaf. Use anything you like! 📌 The tools/ingredients I used/mentioned today: The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living. Gelatin Sheet (Bloom 230) https://amzn.to/3DVjgYO Gelatin Powder (Knox) https://amzn.to/47E5iIm 6 8-oz Glass Cups Set https://amzn.to/3s7hoK7 Immersion Hand Blender https://amzn.to/3OAV03h 📌 Other no-bake recipes: Crepes https://youtu.be/FfGjDceNRVo Mango Panna Cotta https://youtu.be/zJAgaEE_UpQ 📌 Other fruit recipes: Fresh Fruit Tart https://youtu.be/zq-pMh1ef74 Lemon Pound Cake https://youtu.be/c7FTD_LINVE If you liked this video, please subscribe & share it with your baking friends! ❤️ Subscribe!: https://www.youtube.com/@PastryLivingwithAya/ 👫 Share the video: https://youtu.be/YbFsvvwcSCw 🎂 My blog: http://www.pastryliving.com 📸 Instagram: @ayacaliva MUSIC: epidemicsound.com #raspberrymousse #raspberrydessert