Raspberry Mousse

Ingredients

• Vanilla extract (1 teaspoon)
• Powdered sugar (2 tablespoons)
• Heavy cream (1 cup)
• Cold water (1/4 cup)
• Gelatin (1 tablespoon)
• Lemon juice (1 tablespoon)
• Sugar (1/2 cup)
• Raspberries (2 cups)

Instructions

1. In a blender or food processor, puree the raspberries until smooth.
2. Pass the puree through a fine mesh sieve to remove the seeds.
3. In a small saucepan, combine the raspberry puree, sugar, and lemon juice. Heat over medium heat until the sugar is dissolved.
4. In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
5. Add the bloomed gelatin to the warm raspberry mixture and stir until completely dissolved.
6. Transfer the raspberry mixture to a large bowl and let it cool to room temperature.
7. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Gently fold the whipped cream into the cooled raspberry mixture until well combined.
9. Divide the mousse into serving glasses or bowls.
10. Refrigerate for at least 2 hours, or until set.
11. Serve chilled and garnish with fresh raspberries, if desired.