Ingredients
Scale
- 1 cup fresh raspberries
- ½ cup granulated sugar (adjust to taste)
- 1 tablespoon unflavored vegan gelatin powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Rinse and drain the fresh raspberries, setting aside half a cup for garnish.
- Blend the remaining raspberries with sugar until smooth, then strain through a sieve to remove seeds.
- Bloom the vegan gelatin in two tablespoons of cold water for five minutes, then heat gently until dissolved.
- Stir the dissolved gelatin into the raspberry puree along with vanilla extract.
- Whip the heavy cream until soft peaks form, then gently fold half into the raspberry mixture followed by the remaining whipped cream.
- Transfer to serving dishes and refrigerate for at least two hours or until set. Garnish with reserved raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse dish (150g)
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg