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Raspberry Mousse




  • 6 gelatin leaves
  • 500 g raspberry puree
  • 200 g sugar
  • 390 g light corn syrup
  • 75 mL cold water
  • 6 egg whites
  • 500 mL heavy cream

Cook's Note

1 and 1/3 batches made enough to fill 2 each 4", 6" and 9" rings 1" high with some leftover.


  1. Step 1

    Soak the gelatin in cold water to cover and set aside to soften.

  2. Step 2

    Heat half the fruit puree.

  3. Step 3

    Squeeze excess water from the gelatin and add the gelatin to the puree.

  4. Step 4

    Mix in the remaining puree and allow the mixture to cool. Stir often to prevent it from setting unevenly.

  5. Step 5

    Cook the sugar, corn syrup, and cold water to soft ball stage.

  6. Step 6

    Prepare an Italian meringue with the egg whites and cooked sugar.

  7. Step 7

    Fold the meringue into the puree.

  8. Step 8

    Whip the cream to soft peaks.

  9. Step 9

    Fold the cream into the meringue mixture.

  10. Step 10

    Pipe into molds and chill.

Martha Stewart Weddings, Spring 2013