This luscious Raspberry Mousse Parfait layers light and fluffy raspberry mousse with a tart rhubarb compote- an easy spring and summer dessert! 

Summer is just around the corner, you guys! I’m loving all the summer produce but especially juicy red raspberries. I was way inspired by my last trip to the farmer’s market to create a refreshing raspberry dessert that would highlight the beautiful, plump raspberries I picked up.

I also got some yummy rhubarb which I immediately knew I wanted to make into a simple rhubarb compote. Then the idea struck me to create a rasperry mousse parfait because as you may already know about me I am positively crazy about parfaits.

What is a parfait?

Parfait is really a general culinary term used to describe different types of layered foods served in a dish – mostly desserts. In practice, though, most Americans are familiar with ice cream parfaits or yogurt parfaits, which are a very specific type of dessert.

Here we layer rapsberry mousse with rhubarb compote!

I thought the best way to contrast the slightly tart rhubarb compote would be with a creamy, light, and airy raspberry mousse made with egg white. And that’s how these Raspberry Rhubarb Mousse Parfaits were born.

I know it might seem intimidating at first, but this raspberry mousse recipe is actually pretty easy to make!

Ingredients needed for making Raspberry Mousse:

All you need are a few simple ingredients:

• egg whites,
• cream,
• a puree made from fresh raspberries
• a little sugar to flavor and sweeten the mousse.
• a bit of gelatin dissolved into the mixture, because this is what helps it to thicken and hold its fluffy texture.

Collagen Protein Beef Gelatin gives this Raspberry Mousse the perfect texture!

Thankfully my friends at Vital Proteins recently sent me some of their Collagen Protein Beef Gelatin to try out. It’s completely unflavored, so it blends seamlessly into any recipe that calls for gelatin, whether it’s a dessert like this Raspberry Mousse or a hot soup that needs thickening, like my Loaded Baked Potato Cauliflower Soup.

Best of all, it’s a completely natural source of collagen and protein. So adding it into your recipes regularly is super beneficial for your skin, nails, bones, digestion and more. Bonus!

Tips for making Raspberry Mousse:

• Be sure your whipping cream is well chilled. Cold cream whips up more easily into soft peaks.
• Feel free to make this recipe with blackberries instead.
• Using the ripest fresh raspberries will give the raspberry puree the bright flavor it needs so that the fruit shines through the eggs whites and cream.
• It’s easiest to separate eggs when they’re cold because the yolks are firmer. But before  starting the recipe let the whites warm up a bit.

If you make this Raspberry Mousse Recipe, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 1 vote

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Raspberry Rhubarb Mousse Parfait

This luscious Raspberry Rhubarb Mousse Parfait layers light and fluffy raspberry mousse with a slightly tart rhubarb compote- an absolutely perfect pairing! 

Course Dessert

Cuisine American

Keyword raspberry mousse, rhubarb mousse, rhubarb raspberry dessert

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 500 kcal

Author Denisse

Ingredients

For the raspberry mousse:

• 2 teaspoons unflavored powdered gelatin
• 2 tablespoons cold water
• 4 cups fresh raspberries plus additional for garnish
• 3/4 cup sugar
• 2 large room temperature egg whites
• 1 cup heavy cream

For the rhubarb compote:

• 3/4 pounds rhubarb trimmed and chopped (about 3 cups)
• 1/2 cup sugar
• 1 piece 1/2 inch fresh peeled ginger, grated

Instructions

1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve.
2. Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk the gelatin into the raspberry puree.
3. In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat, and using an electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry puree.
4. Beat the cream until firm. Fold whipped cream into the raspberry mixture. Cover and refrigerate until set, at least 1 hour or overnight.
5. Stir together rhubarb and sugar in a large saucepan and let sit until rhubarb releases some of its liquid, about 10 minutes.
6. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat and stir grated ginger into rhubarb mixture. Allow to cool completely.
7. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Stir in ginger and allow to cool completely.
8. To assemble, divide one half of raspberry mousse evenly among clear glasses or bowls. Top with rhubarb compote and finish with remaining raspberry mousse. Garnish each with a few fresh raspberries.

Recipe Notes

• Be sure your whipping cream is well chilled. Cold cream whips up more easily into soft peaks. 
• Feel free to make this recipe with blackberries instead.
• Using the ripest fresh raspberries will give the raspberry puree the bright flavor it needs so that the fruit shines through the eggs whites and cream.  
• It’s easiest to separate eggs when they’re cold because the yolks are firmer. But before  starting the recipe let the whites warm up a bit.

This post has been sponsored by Vital Proteins, however all opinions are my own.