Ingredients
Scale
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1/2 cup mascarpone cheese, softened
- 1 teaspoon vanilla extract
- Extra raspberries for garnish (optional)
Substitution Tip: If you don’t have mascarpone on hand, cream cheese can be a good alternative. It won’t be quite the same, but it’ll still be delicious. And for a dairy-free option, coconut cream works wonders.
Instructions
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Set aside to cool.
- In a large mixing bowl, whip the heavy cream until soft peaks form. This should take about 3-4 minutes using a hand mixer or whisk—perfect time to catch up on your favorite podcast or just enjoy the quiet.
- In a separate bowl, blend the mascarpone cheese and vanilla extract until smooth.
- Gently fold the mascarpone mixture into the whipped cream. Be careful not to deflate the cream; we want all that lovely airiness.
- Fold in the cooled raspberry mixture, creating a marbled effect. You can go for a fully combined mousse or leave some raspberry streaks for a more rustic appearance.
- Spoon the mousse into serving glasses and refrigerate for at least 2 hours to set.
- Before serving, garnish with extra raspberries if desired. Enjoy the fruits of your (minimal) labor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mousse Framboises Mascarpone, recipe, cooking, food
