Ingredients
Scale
- 1 cup fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
For a twist, you can substitute strawberries for raspberries or add a splash of raspberry liqueur for an adult version. I love using whatever berries are in season or whatever I find in my fridge!
Instructions
- Begin by making the raspberry puree. In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down, about 5 minutes.
- Remove the saucepan from heat and let the mixture cool slightly. Then, press it through a fine-mesh sieve to remove the seeds. Set the puree aside.
- In a large mixing bowl, beat the mascarpone cheese until smooth and creamy, about 2 minutes. This is where my mom’s lessons in simple magic come into play—keeping it smooth and gentle.
- In another bowl, whip the heavy cream with the vanilla extract and powdered sugar until soft peaks form. This takes about 3-4 minutes and is always a hit with the kids when they sneak a taste.
- Gently fold the whipped cream into the mascarpone until well combined. Then, swirl in the raspberry puree, creating a marbled effect.
- Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour before serving. Top with extra raspberries for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mousse Framboises Mascarpone Onctueuse, recipe, cooking, food
