Preparation

• Start by washing the raspberries under cool water and pat them dry gently with a paper towel. Reserve a few whole ones for garnishing later.
• In a blender or food processor, combine the raspberries and sugar. Blend until smooth, then strain the mixture through a fine sieve to remove the seeds. Set this luscious raspberry puree aside.
• In a large mixing bowl, whip the heavy cream with the vanilla extract until it reaches soft peaks. Make sure not to overwhip, as you want it fluffy and light.
• In another bowl, beat the egg whites and a pinch of salt until they form soft peaks. This step is crucial for giving the mousse its airy texture.
• Gently fold the raspberry puree into the whipped cream until just combined. Then carefully fold in the beaten egg whites being cautious not to deflate the mixture.
• Transfer the mousse into serving glasses or bowls and refrigerate for at least two hours until set. When ready to serve, top with the reserved raspberries and optional mint leaves.