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These raspberry mousse cups are the mini version of our very popular charlotte cake, except no baking required! Sweet / tangy mousse is packed with fresh raspberry flavor!
You don't want to put the spoon down! I love that there are NO artificial colors or flavors in this raspberry mousse recipe. That beautiful rose is from real raspberries! It is an easy and impressive dessert.
See how to make cups of raspberry mousse:
If you don't have the little cups to serve, you can put this raspberry mousse dessert on a small plate or 9×9 square glass pyrex plate and it would still be beautiful and of course just as delicious!
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The ingredients in this raspberry mousse are very simple! PS Most grocery stores have women's fingers, but if you can't find them they are pretty cheap on Amazon and the same goes for the unflavored (affiliated) gelatin. The frosting tip I'm using is a Wilton 1M and for the bag is a 12 ″ Atecco flexible pastry bag.
⬇️ Easy to print recipe for raspberry mousse:
Raspberry mousse cups
Preparation time: 1 hour 55 minutes
Cook time: 5 minutes.
Total time: 2 hours
The sweet / tart mousse is packed with fresh raspberry flavor (NO artificial colors or flavors). It is an easy and impressive dessert.
Skill level: easy
Manufacturing cost: $ 13- $ 15
Calories: 578 kcal
Servings: 6 cups (8 ounces each)
For the raspberry mousse:
- 10 oz 2 1/2 cups frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice from a medium / large lemon
- 1 tablespoon Knox unflavored gelatin (from 1 1/4 packages
- 3 cups thick whipped cream
- 6 tablespoons of powdered sugar candy
Filling and garnish:
- 1/2 of a 7 oz package lady fingers
- 12-ounce package fresh raspberries with 6 berries for garnish
- 6 to 12 small mint leaves optionally garnish
For the simple syrup, stir together:
In a medium skillet, combine 10 oz. Frozen raspberries and 1/2 cup sugar. Cook, stirring occasionally, until the jam is consistent. Remove from the heat and strain through the sieve, pushing the back with a spatula to get as much juice as possible. Out of the heat, add 2 tablespoons of lemon juice and 1 tablespoon of gelatin. Pour again into a saucepan and place over medium heat, beat until the gelatin dissolves and the mixture is hot (not boiling). Remove from heat and cool to room temperature (transfer to a different container to cool faster) and do not let it sit too long once it is at room temperature or it will thicken and become difficult to mix.
Cut the lady's fingers into 3 pieces. Prepare the syrup and dip each piece of lady finger in syrup for 2 seconds, then place 2 full lady fingers in the bottom of each glass (6 pieces total).
Once the raspberry syrup is at room temperature, beat 3 cups of heavy cream with 6 tablespoons of powdered sugar on high speed for 2 minutes or until smooth and fluffy (don't beat too much or it will get buttery). Reserve 1 1/2 cups of whipped cream and transfer it to a pastry bag equipped with a large star accessory. Refrigerate until ready for use.
In the large remaining batch of whipped cream, gently fold in the room temperature syrup 1/4 at a time, folding to incorporate between each addition. Transfer to a pipe bag equipped with a 3/8 "round tip and glue it over female fingers to a thickness of 1/2". Repeat with the 6 cups. Reserve 6 of your prettiest raspberries for coverage. Lay the remaining raspberries on top of your mousse, circle them around the edges, and then place some in the center. Pour another half-inch of mousse over the raspberries. Finally, place the reserved whipped cream and garnish with raspberry and mint if desired. Refrigerate at least 1 hour or until ready. Enjoy!
These are a delight: make them for your love on Valentine's Day or you can serve them at any real pink party! Birthdays, baby showers, whatever! This raspberry mousse is always a hit at parties!
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