A sophisticated plated dessert showcasing tangy raspberry mousse molded into a perfect ring, paired with a silky cherry sorbet quenelle, vanilla crumble, fresh raspberries, cherries, and delicate meringue kisses. Finished with white chocolate curls and micro herbs, this dessert is a balance of texture, flavor, and artistry.

Why You’ll Love This Recipe

This plated dessert combines vibrant fruit flavors, creamy texture, and elegant presentation—ideal for impressing guests or celebrating a special occasion. The raspberry mousse brings brightness, the cherry sorbet adds a silky tart contrast, and the vanilla crumble offers delicate crunch. Micro herbs and white chocolate curls elevate the final look.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the raspberry mousse:

1 cup fresh raspberries
¼ cup sugar
1 tsp lemon juice
1½ tsp gelatin powder
2 Tbsp cold water
¾ cup heavy cream, whipped

For the cherry sorbet:

1½ cups pitted cherries (fresh or frozen)
¼ cup sugar
½ cup water
1 Tbsp lemon juice

For the vanilla crumble:

½ cup all‑purpose flour
¼ cup cold unsalted butter, cubed
2 Tbsp sugar
¼ tsp vanilla extract

For assembly:

Fresh raspberries and cherries
Mini meringue kisses (store‑bought or homemade)
White chocolate curls
Microgreens or micro herbs
Freeze‑dried raspberry powder for dusting

directions

Make raspberry mousse: Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds. Bloom gelatin in water for 5 minutes, then gently warm until melted. Stir into raspberry puree. Fold in whipped cream, pipe into silicone molds, and freeze until set.
Prepare cherry sorbet: In a saucepan, combine cherries, sugar, water, and lemon juice. Simmer for 5 minutes, blend until smooth, then strain and chill. Churn in an ice‑cream maker, or freeze, stirring every 30 minutes until smooth.
Bake vanilla crumble: Preheat oven to 350 °F (175 °C). Mix flour, butter, sugar, and vanilla until crumbly. Spread on a baking tray and bake 12–15 minutes until golden. Cool completely.
Assemble: Unmold mousse onto a plate, sprinkle vanilla crumble around it. Add a quenelle of cherry sorbet alongside. Garnish with fresh raspberries, cherries, meringue kisses, white chocolate curls, micro herbs, and a dusting of raspberry powder.

Servings and timing

Servings: 4–6 plated desserts
Preparation time: 25 minutes
Chill/freeze time: 2–3 hours (freezing mousse, chilling sorbet)
Assembly time: 10 minutes
Total time: Approximately 3–3.5 hours

storage/reheating

Storage: Keep mousse and sorbet frozen separately for up to 3 days. Crumble and garnishes store at room temperature in airtight containers up to 2 days.
Serving: Assemble immediately before serving for optimal texture—ensure sorbet remains frozen and mousse firm.

FAQs

How do I prevent mousse from weeping?

Ensure gelatin is fully melted and gently folded into puree before adding cream. Chill completely before unmolding.

Can I make mousse without gelatin?

Yes—substitute with agar-agar (approximately equal amount), but follow package directions as setting behavior differs.

My sorbet is too icy—what can I do?

Make sure to chill the puree thoroughly before churning. Adding a small amount of glucose or corn syrup can also improve texture.

Can I substitute the cherry sorbet?

Yes—raspberry, strawberry, or lemon sorbet would pair nicely with the mousse.

Is the crumble essential?

It adds texture contrast, but you can omit or substitute with crushed biscuits or granola.

How far ahead can I prep components?

Mousse and sorbet up to 2 days ahead, crumble 1 day ahead. Store each properly before final assembly.

Can I use frozen raspberries?

Yes—thaw completely and strain well to remove excess moisture before use.

What can I replace micro herbs with?

Small mint or basil leaves work well as a fresh garnish.

Why is my mousse too dense?

You may have overfolded the whipped cream. Gently fold until just combined to preserve airiness.

Can I plate this in a bowl instead?

Yes—layer the crumble at the bottom, mousse ring on top, and sorbet quenelle alongside for a beautiful presentation.

Conclusion

Raspberry Mousse with Cherry Sorbet and Vanilla Crumble is a refined, multi-textured dessert that shines in both flavor and presentation. Bright fruit, delicate crunch, and striking visual elements make it a stunning centerpiece for any special meal. If you’d like pairing suggestions or simplified adaptations, just let me know!