raspberry lemonade mousse
The first time we had the original version of this a long time ago at my mother-in-laws house, we were all hooked! It’s been a family favorite for soooo long and knew that it would need a Paleo make-over so we could still enjoy this warm fuzzy. The original version was simply called “Lemon mold” on the recipe card from my mother-in-law, but we eventually just called in Lemon Jello. It of course was made with the artificially flavored and colored little boxes of lemon jello, packed with soooooooo much sugar. The recipe even used a frozen raspberry lemonade concentrate…which added even more sugar. Wow…no wonder we all shoveled it into our mouths so much! It was super sweet, wow…looking back, I’m sure we all had sugar hangovers after eating it! My work was cut out for me! This version is mildly sweet and we of course use “real”ingredients, like real fruit, real lemon juice and gelatin. It’s sweetened mostly with honey and a bit of maple syrup to kind of recreate the raspberry lemonade concentrate part.
A word about the dairy in this recipe. The tummies here at our home tolerate a full fat dairy on occasion, so I kept that part the same for us. You can easily sub out the whipping cream with the coconut cream from a can of coconut milk. Simply put a can in the fridge, let it set overnight and in the morning, you’ll have cream on the top and the watery part on the bottom. Scoop out the cream and whip away.
If you’re making for a large group gathering, you should be able to easily double the recipe and use a 6-8 cup mold. A bundt pan works great for this. Plus, once it’s plated, you can fill the center with all sorts of yummy fruit.
2 T grass fed gelatin (we use this brand)
1 c cold water (separated into halves)
½ c boiling water
¼ fresh raspberries
¼ c maple syrup
6 T honey
6 T freshly squeezed lemon juice
4 drops lemon essential oil (optional)
pinch of salt
*½ full fat whipping cream, whipped (should be approximately 1 c)
- In a ½ of the cold water, soften the gelatin.
- While gelatin is softening, add raspberries and maple syrup to boiling water on the stove top and simmer until raspberries have broken apart.
- Strain boiling water/raspberries/maple syrup through a strainer into the softened gelatin and whisk until all gelatin is dissolved.
- Add remaining ½ c of cold water, honey, lemon juice, pinch of salt and lemon oil if using, whisk to combine completely.
- Set in fridge until slightly set. Check at about 30 minutes, you want it to just be starting to thicken a bit, but don’t want it to go too far because you need a liquid consistency to mix together with the whipped cream (or coconut cream).
- In a larger, separate bowl, whip the cream – this bowl will need to hold at least 4 cups, so plan accordingly.
- Pour gelatin mixture into the whipped cream and continue mixing until combined. You may want to use a small silicon spatula to make sure all the cream gets mixed in from the sides and bottom of the bowl.
- Once all is combined well, pour into a 4 c mold or decorative bowl. Refrigerate until set. Ours took a about 4 hours…but you could certainly leave it set overnight.
- When ready to plate, set mold or bowl in some warm water to allow it to loosen from the sides.
- Place serving plate upside down on top of mold and turn it over. Mousse should release from the mold and be on the plate.
- Decorate with fruit of choice! We typically always use raspberries and strawberries, but most fruits go well with this. Experiment and have fun!!
*for a non dairy version, use the cream from the top of a can of coconut milk, whipping up until light and fluffy, just keep in mind you need 1 c total, so if you need the cream from more than 1 can of coconut milk, plan accordingly.