Why This Recipe Works

This light but luscious raspberry mousse is just the thing to whip up when you’re craving something bright and creamy—and because there’s no fresh fruit in the mix, it’s evergreen and relatively inexpensive. We made the fruit puree from a combination of frozen and freeze-dried raspberries (ground to a vivid powder), so it delivered incredibly vibrant, concentrated flavor that punched through the air and richness that define mousse. Fortifying the puree with gelatin bound up excess water, so the mousse didn’t weep as it sat. Lightening the puree with both rich whipped cream and lean meringue (the Swiss kind, which is cooked and therefore food-safe) resulted in a mousse that was billowy and lush, and strategically incorporating those foams allowed us to further tweak its texture: We gently folded in the whipped cream but whisked in the meringue, a balance that preserved just enough air bubbles in each component, so the result was neither too foamy nor too rich.

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Before You Begin

Freeze-dried berries can be found with the dried fruit in most markets. For best results, chill the mixing bowl and whisk attachment before whipping the cream. Do not begin step 5 until the raspberry puree has cooled. We call for individual serving ramekins or glasses, but this mousse can also be chilled in a large serving dish or bowl. In addition to the raspberry powder, you can also top the mousse with whipped cream and fresh raspberries. Fresh raspberries can be substituted for frozen.

Instructions

Sprinkle 1¾ teaspoons unflavored gelatin over 3 tablespoons water in bowl and set aside to hydrate. Process 1 cup freeze-dried raspberries in food processor until reduced to fine powder, 20 to 30 seconds. Sift powder through fine-mesh strainer set over medium bowl, pressing powder through with spoon or silicone spatula until only seeds remain; discard seeds. Set raspberry powder aside.

Combine 2½ cups frozen raspberries, 6 tablespoons sugar, and pinch table salt in medium saucepan and cook over medium heat, stirring frequently, until mixture is simmering and raspberries are almost completely broken down, 4 to 6 minutes. Strain through fine-mesh strainer set over medium bowl and press on solids with back of ladle or spatula until only seeds remain (you should have 1 cup puree); discard seeds. Rinse out saucepan to remove any seeds.

Return puree to clean saucepan. Whisk in 3 tablespoons raspberry powder until fully incorporated (reserve remaining powder for serving) and bring to simmer over medium heat. Off heat, add 1 tablespoon lemon juice and gelatin and whisk until gelatin is dissolved and mixture is smooth. Transfer puree to large bowl and let cool to room temperature, 30 to 45 minutes.

Using stand mixer fitted with whisk attachment, whip ¾ cup chilled heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Transfer whipped cream to bowl and refrigerate until ready to use. Wash and dry mixer bowl and whisk.

Combine 2 large egg whites and remaining 6 tablespoons sugar in clean, dry bowl of stand mixer; place bowl over saucepan filled with 1 inch simmering water, making sure that water does not touch bottom of bowl. Whisking gently but constantly, heat until sugar is dissolved and mixture registers 160 to 165 degrees, 3 to 4 minutes.

Fit mixer with whisk and whip mixture on high speed until meringue forms stiff peaks, is smooth and glossy, and is cool to touch, about 5 minutes. Gently whisk meringue into cooled puree until no streaks of white remain. Using large silicone spatula, gently fold in whipped cream until no white streaks remain.

Divide mousse evenly among six 6-ounce ramekins or serving glasses, filling to brim. Using offset spatula, smooth tops of mousse flush with tops of ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 2 days. When ready to serve, let stand at room temperature for 30 minutes. Uncover, dust with remaining reserved raspberry powder, and serve.