Contents
A light and airy raspberry mousse inspired by a traditional Romanian summer recipe. Made with fresh raspberries, egg whites, and sugar, this fruity dessert is as refreshing as it is nostalgic — the perfect way to enjoy your berry harvest.
Equipment
- Stand mixer or hand mixer
- Blender or food processor
- Small saucepan
- Cooking thermometer
- Fine mesh sieve (optional)
Ingredients
- 100 g fresh raspberries
- 2 egg whites
- 100 g caster sugar
- 50 ml water
- Fresh raspberries, for garnish (optional)
Instructions
- Blend the raspberries into a puree. (Optional: Strain for a smoother texture.)
- In a small saucepan, mix sugar and water. Heat on medium until the syrup reaches 121°C (250°F).
- While the syrup heats, whisk egg whites in a stand mixer at low speed until foamy.
- Once the syrup is ready, slowly pour it into the egg whites while increasing to high speed.
- Continue whipping until a glossy, stiff meringue forms and cools slightly.
- Add raspberry puree and mix until fully combined and the mousse is at room temperature.
- Transfer the mousse to serving bowls or glasses.
- Freeze for at least 2 hours.
- Garnish with fresh raspberries before serving.
Notes
This nostalgic Romanian raspberry mousse recipe has been passed down through generations — and it all started with one grandmother’s mission not to waste the overflowing raspberry harvest from her garden. With just a handful of simple ingredients — egg whites, sugar, and fresh raspberries — she created a refreshing summer dessert that tasted just like raspberry ice cream 🍧.
This mousse is light, airy, fruity, and naturally sweet, making it the perfect treat for hot days or when you're craving something refreshing and not too heavy. Whether made with classic or Italian meringue, this mousse is delightfully easy and endlessly nostalgic.🏡 The Story Behind the Recipe
The raspberry mousse originated in a quaint Romanian home, where summers meant an abundance of raspberries. A large raspberry bush grew wildly by the garden gate, spilling over the fence and tempting children from the street to sneak a handful. Every year, the harvest was plentiful — almost too plentiful — and there were only so many raspberries one could eat fresh. So, Grandma got creative. She began mixing egg whites with sugar and raspberries, whipping them into a pink, fluffy mousse and calling it her homemade “ice cream.” She would freeze it and have it ready after school — a chilled, sweet treat that became a symbol of summer.🍨 How to Make Grandma’s Raspberry Mousse
There are two variations to prepare this raspberry mousse:- The classic meringue method (just whisking sugar with egg whites)
- The Italian meringue method (more stable and perfect for freezing)
✅ Tips & Tricks
- Don’t have a thermometer? Use the classic meringue method by whisking the sugar directly into the egg whites until stiff. It’s quicker and still delicious!
- Avoid freezer burn: Cover the mousse tightly before freezing.
- Make ahead: Prepare the mousse in the morning and enjoy it chilled for dessert after dinner.
- Add a twist: A splash of lemon juice or vanilla can brighten the flavor even more.
Sounds delicious! Can’t wait to try this, especially with fresh raspberries in season.