Effortless Raspberry Iced Mousse Recipe

In a blender or food processor, puree 1 cup of raspberries until smooth. Strain the puree to remove any seeds.

In a mixing bowl, whisk together the powdered sugar, vanilla extract, and lemon juice until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the raspberry puree into the whipped cream until fully incorporated.

Divide the mousse evenly into four serving glasses or bowls.

Place the remaining cup of raspberries on top of each serving of mousse.

Chill in the refrigerator for at least 1 hour to set.

Before serving, drizzle with additional raspberry sauce or sprinkle with powdered sugar, if desired.

Garnish with a sprig of fresh mint.