What I Loved
I can’t think of anything more impressive for dessert than an easy raspberry mousse. It has a certain distinction that screams fancy. I’ve always enjoyed eating this dessert, but never realized how easy it was to make. This truly was a ridiculously easy raspberry mousse recipe.
The raspberries provided a gentle tartness to the dish and it wasn’t overly sweet, which I liked. The texture was smooth and very creamy. This recipe from 1915 is sure to be a crowd pleaser. If you want an easy way to impress friends and family, this is the recipe for you.
Original Easy Raspberry Mousse Recipe From 1915
- 1 teaspoonful Knox Sparkling Gelatin
- 1/4 cup cold water
- 1/4cup boiling water
- 1 pint heavy cream
- 3 tablespoonfuls sugar
- 1 cup raspberry juice
- a few grains of salt
Soak gelatin in cold water five minutes, dissolve in boiling water and cool. Beat cream until stiff and add dissolved gelatin and remaining ingredients and whole berries if desired. Fill chilled mold with mixture, adjust cover, pack in rock Solt and finely crushed ice, using equal parts, and let stand three hours.
To make this easy raspberry mousse recipe, follow the original recipe exactly. The only thing I might change in the future would be the sweetness. Feel free to add more sugar if your berries are more tart than sweet. However, there is a refreshing satisfaction of having just enough sugar to scratch that sweet itch, without going overboard. If you do plan to add more sugar, a tablespoon should be just fine.
What I Learned
I learned that it doesn’t take a lot of effort to really impress with this dessert. The hardest part was waiting 2 hours for this easy raspberry mousse to set properly. The texture was even better when it had been in the fridge overnight. This recipe makes roughly 6 portions. It was easy to throw together. Furthermore, it would be a great choice if you wanted to make a dessert ahead of time for a fancy dinner or gathering. Enjoy!
Dainty Desserts for Dainty People, 1915, Knox Gelatin Company