Raspberry mousse: the recipe for a fresh dessert without cooking

How to prepare the raspberry mousse:

Step 1
Collect the raspberries in the bowl of a hand blender after washing and drying them. Add the juice of half a lemon

Step 2
Mix and puree the raspberries

Step 3
Strain the raspberries through a sieve to remove the seeds and set aside.

Step 4
In the meantime, place a pot of sugar and water on the stove and let it boil for about 10 minutes until a syrup forms.

Step 5
Soak gelatine in cold water for 10 minutes

Step 6
Squeeze well and add to the hot syrup

Step 7
Mix well to dissolve and avoid lumps.

Step 8
First add the syrup to the cooled raspberry puree.

Step 9
Whip the cream with the powdered sugar.

Step 10
Add the whipped cream to about two-thirds of the raspberry mixture (the rest will be needed to form the jelly layer on the surface of the dessert). Add the whipped cream in several batches and mix with a spatula, moving it up and down so that the mixture does not collapse.

Step 11
Pour the raspberry mousse into the molds and put them in the fridge for 1 hour: we used cylindrical cookie cutters sealed with transparent film at the bottom and with food acetate films on the sides; you can also use parchment paper for this operation.

Step 12
After the resting time has elapsed, add the reserved raspberry mixture to each mousse and place in the refrigerator for at least another 2 hours.

Step 13
When the mousse is ready, carefully remove it from the mold and decorate with red fruits and mint leaves as desired.

Step 14
Bring to the table and serve

Storage:
The raspberry mousse can be kept in the refrigerator for up to 2 days.