Quick Raspberry Mousse

  • serves 8
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends


39 Ratings
Directions for: Quick Raspberry Mousse


3 egg whites

¼ tsp cream of tartar

1 cup sugar

3-1/2 cups fresh raspberries

Delicate cookies


1. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the peaks are very stiff, about 6 minutes. Add 375 ml (1 1/2 cups) raspberries and continue beating for 1 minute. Refrigerate.

2. To serve, spoon the mousse into 6 dessert dishes. Garnish with fresh raspberries and cookies.

3. *Note: The mousse can be made several hours before serving. Itcan be re-beaten after 2 days and is as good as the first time around.

See more: Dessert, Fruit, Vegetarian, No-Cook, Eggs/Dairy, Quick and Easy, Lunch


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