Pregnancy Friendly Gluten Free Raspberry Mousse
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Learn more →Ingredients
4 servings
For the raspberry base
- 12 oz fresh or frozen raspberries (about 2 ½ cups)
- ⅓ cup granulated sugar, divided
- 1 tbsp lemon juice
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
For the mousse
- 3 pasteurized egg whites
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ⅛ tsp cream of tartar
- 1 cup heavy cream
- ½ tsp vanilla extract
For serving
- fresh raspberries, for serving (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
- 2
Combine the raspberries, 3 tablespoons of the sugar, and the lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling, about 5 minutes. Remove from heat.
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