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Raspberry mousse with yogurt

Desserts Vegetarian Dishes 15 min Easy 16 wyświetleń ~51.80 PLN * - (0)
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Description

A delicate, creamy raspberry mousse made with fresh raspberries and natural yogurt — a light dessert perfect for spring and summer. The combination of the distinct, fruity acidity of raspberries with the mild, slightly tangy yogurt creates a pleasant flavor balance; agar-agar gives it a subtle, silky texture without using gelatin. The dessert is quick to prepare, visually appealing (pink color with raspberry accents), and pairs well with buttery cookies, mint leaves, or pieces of fresh raspberries. It is a suitable option for those who care about simplicity of ingredients and want to serve a light, vegetarian dessert made with seasonal Polish fruits.

Ingredients Used

Ingredients (8)

Servings:
4
  • Raspberry 400 g
  • Natural yogurt 400 g
  • Sugar 60 g
  • Agar-agar 5 g
  • Lemon 0.6 szt. (~50 g)
  • Water 50 ml
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Mint 30 g
💰 Szacowany koszt dania: ~51.80 PLN (12.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the raspberries under cold, gentle running water. Transfer them to a sieve and let them drain for 2–3 minutes; place them on a paper towel to absorb any remaining water. Inspect the fruit and remove any damaged pieces or small leaves.

Ingredients: Raspberry
Use a large sieve and a bowl underneath. Raspberries are delicate — do not hold them under running water for too long, as they will lose their flavor and vibrant color.
2

Place half of the raspberries (about 200 g) in a blender, add sugar (60 g) and juice squeezed from a lemon (the juice of 50 g of lemon). Blend for 20–30 seconds on high speed until you achieve a smooth puree. If you don't have a blender, mash the raspberries with a fork in a bowl and proceed to the sieve (next step).

Ingredients: Raspberry, Sugar, Lemon
Use a blender (mix in a tall container). If you prefer it less sweet, add 10–20 g less sugar.
3

Strain the blended raspberries through a fine sieve into a bowl, pressing with a silicone spatula to separate the seeds and achieve a smooth puree. Set the puree aside; reserve about 100 g of whole raspberries (from the remainder) for decoration and texture.

Ingredients: Raspberry
To achieve a truly silky texture, strain vigorously but not for too long — 1–2 minutes should be enough. If you don't want to remove the seeds, you can skip the straining.

Preparing the gelling base

4

Pour 50 ml of water into a small saucepan. Evenly sprinkle agar-agar (5 g) over the surface of the water to avoid clumping. Set aside for 2 minutes to allow the powder to hydrate. Then, heat over medium heat, stirring with a whisk, until the mixture comes to a boil. Once boiling, cook for 1 minute, stirring constantly to ensure the agar completely dissolves — the mixture should become slightly clear and thicken a bit.

Ingredients: Agar-agar, Water
Use a small stainless steel or enamel saucepan and a whisk. Agar-agar needs to be brought to a boil; otherwise, it won't gel properly. Note: do not cook for too long (1–2 minutes after boiling is enough).

Combining ingredients

5

Remove the hot agar mixture from the heat and pour it in a thin stream into the bowl with raspberry puree, vigorously whisking to avoid lumps. Once both liquids are well combined, wait 1–2 minutes until the mixture cools slightly (it should be warm but not hot).

Ingredients: Raspberry, Agar-agar
Mix quickly and evenly — the agar distributed in the raspberry puree will evenly bind the mousse. If you add hot agar without mixing, some may gel immediately and form lumps.
6

To the warm but not hot raspberry-agar mixture, gradually add natural yogurt (400 g), whisking simultaneously until the mixture is smooth and uniform. If you want a fluffier version: first whip the chilled cream (100 g) to soft peaks, then gently fold it into the raspberry-yogurt mixture with a spatula.

Ingredients: Natural yogurt, Sour cream, Raspberry
Use a bowl with a capacity of at least 1.2–1.5 l and a silicone spatula for gently folding the cream. Do not add cold yogurt directly to the very hot mixture — a sudden temperature difference can cause the texture to curdle.

Assembly and cooling

7

Pour the prepared mousse into four transparent cups or glasses, leaving space on top for decoration. Set aside to cool on the countertop for 10–15 minutes, then place in the refrigerator for at least 30 minutes or until set (agar can start to set at room temperature, but the consistency will be more stable in the fridge).

Ingredients: Raspberry, Natural yogurt
Use cups with a capacity of about 150–200 ml. If you want to serve it faster, place the bowls in the refrigerator for at least 20–30 minutes; agar sets faster than gelatin.

Serving

8

Just before serving, decorate each bowl with the remaining whole raspberries and a mint leaf (30 g bunch). You can also sprinkle a small amount of powdered sugar or finely chopped lemon zest on top.

Ingredients: Raspberry, mint
Use a small teaspoon to arrange the raspberries and gently place the mint leaves – don't overdo the decoration so as not to overpower the flavor. Additionally, you can add crushed butter cookies for a contrast in texture.

Additional tips

9

If the mixture is too soft after cooling, you can gently heat the remaining agar mixture (prepare an additional portion of agar + water in a ratio of 1 g agar to 100 g liquid), add it partially to the mousse, and cool it again. If you want a version without cream and lighter in calories, skip whipping the cream and use only yogurt.

Ingredients: Agar-agar
Agar sets better than gelatin at lower temperatures, but if you add too much, the mousse will be rubbery — stick to the specified amounts.

Fun Fact

💡

Raspberries were valued in ancient times – Roman gardeners cultivated them as a delicacy and medicine. In many Polish homes, traditional raspberry puree evokes the taste of summer compotes served with dumplings or groats.

Best for

letnie przyjęcie lekki deser po obiedzie piknik podwieczorek dla dzieci

Tips

🍽️ Serving

Serve chilled in clear cups to showcase the pink color. For a contrast in textures, add a buttery shortbread cookie underneath or sprinkle finely crushed nuts on top. A cup of green tea or a light sparkling herbal drink will be a perfect complement.

🥡 Storage

Store the mousse in the refrigerator covered for up to 2 days. Agar provides a more stable structure than gelatin, but over time the mousse may separate a small amount of fruit syrup; gently mix with a spoon before serving. Do not freeze the mousse — the structure will change after thawing.

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