Ingredients

• Fresh raspberries - 2 cups
• Heavy cream - 1 cup
• Granulated sugar - ½ cup
• Gelatin - 1 tablespoon
• Water - ¼ cup
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

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

2. 2.

   Blend the raspberries until smooth, then strain to remove seeds.

3. 3.

   In a saucepan, combine raspberry puree and sugar, heating until the sugar dissolves.

4. 4.

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

5. 5.

   Allow the mixture to cool to room temperature.

6. 6.

   Whip the heavy cream and vanilla extract until soft 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 refrigerate for at least 2 hours before serving.

Nutritional Facts