Ingredients:

  • 1 lb fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries
  • 6 sprigs fresh mint leaves

Instructions:

  1. Blend the fresh raspberries until completely smooth.
  2. Press the puree through a fine-mesh sieve into a small saucepan, discarding the seeds.
  3. Add granulated sugar and lemon juice to the saucepan and simmer over medium heat for 8–10 minutes until the mixture reduces by about a third and looks like a thick, glossy syrup.
  4. Remove the raspberry syrup from heat and let it cool completely.
  5. Pour the chilled heavy cream, powdered sugar, and vanilla extract into a chilled mixing bowl.
  6. Whip on low speed initially, then increase to medium-high until stiff peaks form.
  7. Gently fold the cooled raspberry puree into the whipped cream using a rubber spatula to maintain the airy structure.
  8. Divide the mousse into serving dishes and chill in the refrigerator for 3 hours.
  9. Garnish with fresh raspberries and mint leaves before serving.