Rhubarb Raspberry Mousse
Indulge in the vibrant, tangy-sweet flavors of this luscious Rhubarb Raspberry Mousse, a light and airy dessert perfect for any occasion. This show-stopping recipe combines tart rhubarb and juicy raspberries, cooked down to a velvety puree and delicately sweetened, then blended with whipped cream for a smooth, cloud-like texture. A touch of vanilla elevates the taste, while unflavored gelatin ensures the perfect set. Ready in under 40 minutes of hands-on prep, this no-bake mousse is a refreshing, crowd-pleasing treat that can be elegantly garnished with fresh mint and whole raspberries. Whether you're hosting a dinner party or simply craving a delightful summer dessert, this Rhubarb Raspberry Mousse will charm your taste buds and your guests!
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Ingredients
- 300 grams Rhubarb
- 150 grams Fresh raspberries
- 100 grams Granulated sugar
- 50 ml Water
- 250 ml Heavy cream
- 2 teaspoons Unflavored gelatin powder
- 2 tablespoons Cold water (for gelatin)
- 1 teaspoon Vanilla extract
- 2 tablespoons Fresh mint leaves (optional, for garnish)
Directions
Step 1
Wash and dice the rhubarb into 1-inch pieces.
Step 2
In a medium saucepan, combine the rhubarb, raspberries, granulated sugar, and water. Cook over medium heat until the fruit softens and breaks down, about 10 minutes. Stir occasionally.
Step 3
Remove the saucepan from heat and let the mixture cool slightly. Use an immersion blender or regular blender to puree until smooth. Pass the puree through a fine-mesh sieve into a bowl to remove seeds and fibers. Set aside to cool completely.
Step 4
Sprinkle the gelatin powder over 2 tablespoons of cold water in a small dish. Let it bloom for 5 minutes. Once bloomed, gently heat the gelatin in the microwave for 10-15 seconds or over a double boiler until fully dissolved.
Step 5
Stir the dissolved gelatin into the cooled rhubarb-raspberry puree until well combined.
Step 6
In a chilled mixing bowl, whip the heavy cream with the vanilla extract to stiff peaks using a hand or stand mixer.
Step 7
Gently fold the rhubarb-raspberry mixture into the whipped cream in thirds, being careful not to deflate the volume.
Step 8
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2-3 hours, or until set.
Step 9
Optional: Garnish with fresh mint leaves and a few raspberries before serving for a decorative touch.
Nutrition Facts
| Serving size | 891.9 grams (891.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1544 |
| Total Fat 85.00g | 109% |
| Saturated Fat 50.10g | 251% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 250mg | 83% |
| Sodium 109mg | 5% |
| Total Carbohydrate 170.80g | 62% |
| Dietary Fiber 14.60g | 52% |
| Total Sugars 150.30g | |
| Protein 9.50g | 19% |
| Vitamin D 0IU | 0% |
| Calcium 262mg | 20% |
| Iron 2mg | 9% |
| Potassium 939mg | 20% |
Source of Calories