Fruit Cake
– 2 cups fresh raspberries (plus extra for garnish) – 1/2 cup granulated sugar – 1 tbsp lemon juice – 1 tsp vanilla extract – 1 cup heavy whipping cream – 1 packet unflavored gelatin – 3 tbsp cold water
In a saucepan, combine raspberries, sugar, and lemon juice. Cook on medium until berries break down, about 5 minutes. Strain seeds and cool slightly.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds to dissolve, then stir into raspberry puree.
Add vanilla extract to the raspberry mixture and mix well. Set aside to cool to room temperature, but don't let it set completely.
In a chilled bowl, beat heavy cream until soft peaks form. Gently fold in the raspberry mixture, a little at a time, to keep it airy.
Spoon the mousse into serving glasses or bowls. Chill in the fridge for at least 2 hours, or until set and firm to the touch.
1. Before serving, top each mousse with extra raspberries or a dollop of whipped cream. Serve cold and enjoy this light, fruity treat!
More Stories
Visit Em’s Kitchen