This Raspberry Mousse is unique, healthy, refreshing and delicious.
I decided to get creative with this mousse and make it in a completely different way, and with a blend of very unique ingredients.
A fruity, creamy, tangy yet sweet raspberry mousse. A light dessert perfect for cooling these warm summer days.
Most traditional mousse recipes use whipping cream to give it that fluffy, smooth consistency. This is a delicious way to make mousses, but it’s not the only way.
My mousse is unique because I use macadamia nuts instead. The nuts create that same texture and mouthfeel of heavy whipping cream, while also enhancing the flavor of the fresh raspberries.
This elegant dessert is simple and fast to make. It’s a great way to impress your guests and use those beautiful organic raspberries that are in season.
If you decide to make this recipe, please share your photos and thoughts in the comments below 🙂 Enjoy!
Raspberry Mousse (Paleo, gluten-free, dairy-free)
- 2 cups fresh raspberries, plus more for topping
- 1 1/4 cups macadamia nuts
- 1 cup plus 2 tablespoons water, divided
- 1 teaspoon lime juice
- 3 tablespoons maple sugar
- 2 1/4 teaspoons unflavored gelatin powder
- Add the macadamia nuts, 1 cup of water, lime juice and maple sugar to a food processor or blender, and pulse until smooth and creamy, about 1 minute.
- In a small saucepan, mix the gelatin and 2 tablespoons of water. Heat the mixture over medium heat, stirring until the gelatin dissolves. Add the dissolved gelatin and raspberries to the food processor and pulse for about 30 seconds.
- Optional: strain the mixture into a bowl using a fine mesh strainer to remove the raspberry seeds.
- Divide mouse into about 6 ramekins and refrigerate until the mouse thickens. This can take a few hours in the fridge or you can set the ramekins in the freezer for 30 to 60 minutes. Serve with fresh raspberries.