Best Raspberry Mousse Recipe | This airy mousse melts in your mouth!

Today, I’m sharing how to make the best raspberry mousse I've ever had. The texture is light and airy... It melts in your mouth! And it tastes VERY raspberry.
It can also hold a shape well for cakes and plated desserts. Enjoy!
Please let me know how you enjoyed it if you tried it at home.
📖 Printable Recipe + Written Steps
pastryliving.com/raspberry-mo...
📌 The ingredients to make raspberry mousse
Enough amount for about 6 8-oz glass cups
[Raspberry Mousse]
• Gelatin: 0.3 oz | 7.7 g (1 bag of Knox gelatin powder or 4.5 sheets of bloom 230 gelatin sheets. The links below)
* When using gelatin powder: Let it hydrate with 1.4 oz | 40 g (1/6 US cup) of icy water and wait about 10 minutes.
* When using gelatin sheets: Let them hydrate with icy water and wait about 10 minutes.
• Raspberry, pureed and strained: 9.5 oz | 270 g (1 1/6 US cups) ** Use about 11.6 oz | 330 g of raspberries to get that amount.
• Lemon juice: 0.5 oz | 15 g (1 Tbsp)
• Heavy cream: 11.3 oz | 320 g (1 1/3 US cups)
• Egg white: 3.2 oz | 90 g (about 3 small eggs)
• Granulated sugar for egg white (optional): 0.46 oz | 13 g (1 Tbsp)
• Granulated sugar for hot syrup: 4.6 oz | 130 g (2/3 US cup)
• Water: 2.1 oz | 60 g (4 Tbsp)
[Raspberry Sauce]
• Raspberry, pureed and strained: 6 oz | 170 g (3/4 US cup) ** Use about 7.4 oz | 210 g of raspberries to get that amount.
• Granulated sugar: 0.6 oz | 17 g (4 tsp)
• Lemon juice: 1 tsp
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
📌 Genoise sponge cake I used today
• FLUFFY Vanilla Sponge ...
📌 To make the 6” cake:
[Biscuit sponge cake]
• How To Make Biscuit Sp...
[Syrup for the sponge]
• Cake syrup: About 2 Tbsp
• Raspberry puree: About 2 Tbsp
[Filling]
• The raspberry mousse: One batch of the recipe is enough for about 2 6” cakes.
• Fresh raspberries and strawberries: some
[Raspberry Glaze]
• One batch of the raspberry sauce
• Gelatin: 0.09 oz | 2.55 g (1/3 bag of Knox gelatin powder or 1.5 sheets of bloom 230 gelatin sheets.)
[Decorations]
• I used fresh raspberries, strawberries, and gold leaf. Use anything you like!
📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Gelatin Sheet (Bloom 230)
amzn.to/3DVjgYO
Gelatin Powder (Knox)
amzn.to/47E5iIm
6 8-oz Glass Cups Set
amzn.to/3s7hoK7
Immersion Hand Blender
amzn.to/3OAV03h
📌 Other no-bake recipes:
Crepes
• How To Make Amazing Cr...
Mango Panna Cotta
• Mango Panna Cotta Reci...
📌 Other fruit recipes:
Fresh Fruit Tart
• How To Make AMAZING Fr...
Lemon Pound Cake
• Very Soft & Moist Lemo...
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🎂 My blog: www.pastryliving.com
📸 Instagram: @ayacaliva
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#raspberrymousse #raspberrydessert

[@PastryLivingwithAya]

Thank you for watching! Stay till the end for more tips about making a cake with it and some clips from Rei's birthday🥳

[@BlessedBeTheFroot]

The difference between Aya and a lot of other YT pastry chefs, is that with all her extra tips and hints she really seems invested in my success :)

[@evastr484]

Aya - The hidden gem of youtube :).

[@user-vo6fn7ny5h]

This is the perfect foil to see how the folding method works as we can see how this should be done by following the raspberry purée

[@familyjongs6874]

I just finished making this mousse to cover my double rich chocolate cake! Sure recipes from heaven , 🎉❤so so good. Thank you Aya!

[@conniehatch1885]

This looks so good, it will impress everyone I serve!

[@annchovy6]

I’ve made your strawberry mousse and it’s perfect, so I’m sure this will be great.

[@user-vo6fn7ny5h]

Okay I know this is a pastry cooking platform KZbin channel but when Aya put’s in the sponge cake 🍰 into the glasses 🤓 I swear blind that Aya was using a real sponge 🧽 that sponge is awesome 🙌 Aussie gal is in the kitchen with Aya our sensei 🙏🇯🇵 and I’m writing down all the tips and tricks to make this amazing dessert 🍨 ❤

[@olololo9224]

I am so impressed and I want to try this tasty dessert for Easter after the fasting is reduced.

[@GilliMarieMoody]

Stunning!

[@michelemarch8606]

ART !!! Amazing!!

[@beautifulbuddleia]

So talented 🎉🎉

[@lenapawlek7295]

Looks delicious! Thanks for including the cake tips at the end as well!!

[@angelgirl7473]

Could almost smell the raspberry yum 😋

[@domingacastro8477]

Love! Love! your channel, your description of the recipes are very easy to follow and delicious. Thank you.

[@shayshaymann113]

Haven’t started the video yet, but I have to say HEYYYYYYYYYY!! I’ve been waiting for a video from you and now I’m happy ☺️☺️☺️☺️☺️

[@yunachen7392]

Hello from Taiwan!

[@sharonmaher6208]

Always wanted a good receipe for mousse thank you so much and explaining everything so well, just love your finishing touches to your designs, happy birthday Rei, 🎉🎉, 😊

[@aurymi3445]

Happy Birthday little princess

[@mariabeltran6422]

Thank you chef Aya por sus videos bien explicados ..he aprendido mucho con ud..blessings for you n your channel 🇲🇽🙏