Ingredients

• Fresh raspberries - 2 cups
• Heavy cream - 1 cup
• Powdered sugar - ½ cup
• Gelatin - 1 ½ teaspoons
• Cold water - 2 tablespoons
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Puree the raspberries in a blender until smooth, then strain to remove seeds.

2. 2.

   In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes.

3. 3.

   In a saucepan, heat the raspberry puree and powdered sugar over low heat, stirring until the sugar dissolves.

4. 4.

   Remove from heat and stir in the gelatin mixture until fully dissolved.

5. 5.

   Let it cool to room temperature.

6. 6.

   Whip the heavy cream and vanilla extract in a bowl until stiff peaks form.

7. 7.

   Gently fold the raspberry mixture into the whipped cream until well combined.

8. 8.

   Spoon the mousse into serving glasses and chill for at least 2 hours before serving.

Nutritional Facts