Raspberry Mousse

Ingredients

• 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
• 3 Tbsp cold water
• 2 cups raspberries (fresh or frozen )
• 2/3 cup granulated sugar (or more if you have especially tart berries)
• 1 Tbsp lemon juice (or water)
• 1 1/2 cups heavy cream

Instructions

1. 1

   Sprinkle the gelatin powder over the cold water in a small bowl. Set aside. In 5-10 minutes, mixture will become jelly-like — known as blooming.

2. 2

   Meanwhile, combine the raspberries, sugar, and lemon juice (or water) in a medium saucepan. Cook over medium-low heat, stirring until the sugar dissolves and the mixture is warm.

3. 3

   Puree the mixture in a blender. (If you don't mind chunks of fruit and seeds, you can mash the fruit with a fork or potato masher.) Press the raspberry puree through a fine mesh sieve to remove the seeds, if desired. TIP: You may want to use cheese cloth lined inside of the sieve for easy clean-up.

4. 4

   Add the raspberry puree and the gelatin back into the saucepan and cook over medium low-heat, stirring until the gelatin dissolves. Set aside to cool for 10 minutes or until warm to the touch, but not cooled completely.

5. 5

   Meanwhile, whip the heavy cream to soft peaks with a stand mixer and the wire whisk attachment or with an electric hand mixer and large bowl.

6. 6

   Add the raspberry puree (make sure it's not too hot, or it may deflate the cream). Gently fold the fruit and cream together until a unified texture.

7. 7

   Spoon, pour, or pipe the raspberry mousse into six individual serving dishes. Top with raspberries and mint, if desired.

8. 8

   Place the dishes on a tray and cover gently with plastic wrap. Chill in the fridge for 1-2 hours or until set. Can prepare up to 2 days ahead (without garnish).