Havelland Himbeer Mousse (havelland Raspberry Mousse)

Havelland Himbeer Mousse, or Havelland Raspberry Mousse, is a delightful dessert from the Brandenburg cuisine. This light and airy mousse is bursting with the fresh and vibrant flavors of raspberries, making it a perfect sweet treat for any occasion.

Havelland Himbeer Mousse (havelland Raspberry Mousse)

Ingredients

  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream

Instructions

  1. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
  2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
  3. Once the raspberry mixture has cooled, press it through a fine-mesh sieve to remove the seeds, then return the puree to the saucepan.
  4. Warm the raspberry puree over low heat, then add the bloomed gelatin and stir until completely dissolved. Remove from heat and let it cool to room temperature.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the raspberry puree into the whipped cream until fully combined.
  7. Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.
  8. Before serving, garnish with fresh raspberries or a dollop of whipped cream, if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
5 minutes
Total time:
25 minutes
Cooking method
No-Bake

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
5g

Supplies

Saucepan Whisk Bowls Spatula

Tools

Fine-mesh sieve Hand mixer (optional)

Serving suggestions

Serve the Havelland Himbeer Mousse chilled, garnished with fresh raspberries and a sprig of mint for a beautiful presentation.

Tips & tricks

For a tangy twist, you can add a splash of raspberry liqueur to the mousse mixture before chilling.

Cost

$10