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
✅ 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.