Go Back
A photo take from the above of the raspberry mousse decorated with fresh raspberries, inside a light green ramekin with handles. It sits on a grey tea towel. Behind, there is the lid of the ramekin

My Grandma’s Raspberry Mousse Recipe

This delicious Romanian raspberry mousse recipe is perfect for summer. It is light, refreshing, and uses fresh fruits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Freezing time 2 hours
Course Dessert
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 100 gr caster sugar
  • 100 gr raspberries
  • 2 egg whites
  • 50 ml water
  • fresh raspberries for decoration

Instructions
 

  • Start by crushing up your raspberries. I blended them.
  • If you want to remove the seeds, for a smooth texture of the ice cream, you can pass the mashed raspberries through a sieve. I like a bit of texture so I let them in.
  • Add the sugar and water in a small pot and put it over a medium heat.
  • Mix regularly, so that the sugar melts.
  • Meanwhile, add the egg whites in a mixer and start mixing on a low speed.
  • Put a cooking thermometer in the pot, and take the sugar syrup off the heat when it reaches 121 degrees Celsius.
  • By this time, the egg whites should have started to fluff up and stiffen.
  • Switch to the maximum level of the mixer, and add the sugar syrup, slowly, whilst still mixing the egg whites.
  • Once you finished it, leave the mixer on the same speed, and start adding the raspberry puree.
  • Mix until the meringue cools down to a room temperature.
  • Transfer the mousse from the mixer to serving bowls, and put it in the freezer for at least a couple of hours.
  • Serve cold with extra raspberries on top.