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Thermomix Raspberry Mousse

Thermomix Raspberry Mousse

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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6


  • 150 g frozen raspberries , defrosted
  • 115 g caster sugar
  • 2 tbs lemon juice
  • 2 tsp gelatin powder
  • 120 g boiling water
  • 235 g whipping cream
  • Fresh raspberries , grated white chocolate, whipped cream, etc, to decorate


  • Place the defrosted raspberries, caster sugar and lemon juice into the TM box and process on Speed 8 until smooth (you may have to scrape down the sides of the bowl occasionally).
  • Pour the puree through a sieve and discard any seeds. Pour the raspberry liquid back into the TM bowl.
  • Sprinkle the gelatin powder over the boiling water and stir until completely dissolved.
  • Add the gelatine mixture to the raspberry liquid and mix on Speed 6 for 20 seconds or until completely combined (scrape down the sides of the bowl after 10 seconds).
  • Remove the raspberry liquid from the TM bowl and set aside.
  • In a clean and dry TM bowl, insert the butterfly and whip the cream on Speed 3.5 until peaks begin to form (this can take anywhere from 10 seconds to 2 minutes depending on the freshness of your cream - keep a close eye on it though, so that it doesn't over whip).
  • Add the raspberry liquid and mix on Speed 4 until smooth and combined.
  • Spoon the liquid into individual bowls or ramekins (or tart shells) and place into the fridge to set (at least 1 hour).
  • Just before serving, decorate with fresh raspberries, white chocolate or whipped cream.