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Raspberry Mousse

A delightful raspberry mousse on a buttery shortbread base, combining crisp and creamy textures for a refreshing dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 150 g shortbread biscuits pure butter, finely crushed
  • 60 g melted butter
Raspberry Confits
  • 200 g fresh or frozen raspberries
  • 30 g sugar
Mascarpone Mousse
  • 250 g mascarpone
  • 150 ml very cold whole liquid cream, minimum 30 percent fat
  • 50 g icing sugar
  • 1 teaspoon vanilla extract
Garnish
  • 100 g fresh raspberries for serving
  • 20 g hazelnut chips
  • a few mint leaves

Method
 

Preparation
  1. Reduce the shortbread biscuits into fine crumbs using a blender or a rolling pin.
  2. Mix the crumbs with the melted butter until a homogeneous sandy texture is obtained.
  3. Spread into individual circles and press firmly. Refrigerate for 15 minutes.
Making the Confits
  1. Heat the raspberries with the sugar over low heat until a compote is obtained.
  2. Blend or strain through a sieve if desired. Let cool completely.
Preparing the Mousse
  1. In a very cold bowl, whip the mascarpone, liquid cream, icing sugar, and vanilla until a firm and airy texture similar to thick whipped cream is obtained.
  2. Pipe or spoon the mousse over the confit. Smooth the surface with a spatula.
Chilling and Serving
  1. Refrigerate for at least 4 hours so that the mousse sets perfectly.
  2. Gently unmold and decorate with fresh raspberries, hazelnut chips, and mint leaves before serving.

Notes

Serve chilled, straight from the refrigerator. For clean unmolding, warm the molds briefly with your hands. Store in an airtight container for up to 48 hours.