Description
A dreamy, light-as-air mousse made with whipped egg whites, fresh raspberry puree, and a swirl of vanilla whipped cream. This elegant dessert is as delightful to look at as it is to eat, perfect for warm weather occasions or an indulgent romantic treat.
Ingredients
Scale
1 1/2 cups fresh raspberries (plus more for garnish)
1 tsp lemon juice
2 egg whites
1/4 cup granulated sugar
1 cup heavy cream
1/2 tsp vanilla extract
2 tbsp powdered sugar (for garnish)
Optional: 1-2 drops pink food coloring
Instructions
- Puree the raspberries and lemon juice until smooth. Strain through a sieve to remove seeds.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
- In a separate bowl, whip heavy cream with vanilla extract until medium peaks form.
- Gently fold raspberry puree into the whipped cream. Then fold in the beaten egg whites. Add food coloring if desired.
- Spoon or pipe mousse into serving dishes and chill for at least 2 hours.
- Before serving, top with extra whipped cream, fresh raspberries, and a dusting of powdered sugar.