Raspberry Mousse Cake Filling
A light and airy raspberry mousse that’s perfect for filling cakes or as a delightful topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 2 tablespoons cold water
Instructions
- Bloom the gelatin in a small bowl by sprinkling it over cold water and letting it sit for about 5 minutes.
- Cook the raspberries and sugar in a saucepan over medium heat until the raspberries break down.
- Stir in the bloomed gelatin until it’s fully dissolved.
- Cool the raspberry mixture completely before folding it into the whipped cream.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Combine the cooled raspberry mixture with the whipped cream gently.
- Chill the mousse in the refrigerator until it firms up, about 30-60 minutes.
- Assemble your dessert by using the mousse as filling or frosting.
Notes
Make sure your heavy cream is very cold for better whipping. Always cool the raspberry mixture before folding it into the cream.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/raspberry-mousse-filling-for-cakes/