Rhubarb Raspberry Mousse
Indulge in the vibrant, tangy-sweet flavors of this luscious Rhubarb Raspberry Mousse, a light and airy dessert perfect for any occasion. This show-stopping recipe combines tart rhubarb and juicy raspberries, cooked down to a velvety puree and delicately sweetened, then blended with whipped cream for a smooth, cloud-like texture. A touch of vanilla elevates the taste, while unflavored gelatin ensures the perfect set. Ready in under 40 minutes of hands-on prep, this no-bake mousse is a refreshing, crowd-pleasing treat that can be elegantly garnished with fresh mint and whole raspberries. Whether you're hosting a dinner party or simply craving a delightful summer dessert, this Rhubarb Raspberry Mousse will charm your taste buds and your guests!
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Recipe Information
Ingredients
- 300 grams Rhubarb
- 150 grams Fresh raspberries
- 100 grams Granulated sugar
- 50 ml Water
- 250 ml Heavy cream
- 2 teaspoons Unflavored gelatin powder
- 2 tablespoons Cold water (for gelatin)
- 1 teaspoon Vanilla extract
- 2 tablespoons Fresh mint leaves (optional, for garnish)
Instructions
Wash and dice the rhubarb into 1-inch pieces.
In a medium saucepan, combine the rhubarb, raspberries, granulated sugar, and water. Cook over medium heat until the fruit softens and breaks down, about 10 minutes. Stir occasionally.
Remove the saucepan from heat and let the mixture cool slightly. Use an immersion blender or regular blender to puree until smooth. Pass the puree through a fine-mesh sieve into a bowl to remove seeds and fibers. Set aside to cool completely.
Sprinkle the gelatin powder over 2 tablespoons of cold water in a small dish. Let it bloom for 5 minutes. Once bloomed, gently heat the gelatin in the microwave for 10-15 seconds or over a double boiler until fully dissolved.
Stir the dissolved gelatin into the cooled rhubarb-raspberry puree until well combined.
In a chilled mixing bowl, whip the heavy cream with the vanilla extract to stiff peaks using a hand or stand mixer.
Gently fold the rhubarb-raspberry mixture into the whipped cream in thirds, being careful not to deflate the volume.
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2-3 hours, or until set.
Optional: Garnish with fresh mint leaves and a few raspberries before serving for a decorative touch.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 150.3 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
