Rose-Infused Raspberry Mousse Parfaits

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy raspberry mousse delicately flavored with rose water, layered in glasses for a romantic Valentine's Day dessert. This French-inspired Valentine’s Day recipe, ready in about 20 minutes, pairs fresh raspberries, granulated sugar, rose water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 French cuisine 180 cal/serving

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Ingredients

1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tsp rose water
1 cup heavy whipping cream
1 tsp powdered gelatin
2 tbsp cold water
1/2 tsp vanilla extract
6, crushed ladyfinger cookies

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Instructions

Step 1: In a blender, puree 1 1/2 cups fresh raspberries with 1/4 cup granulated sugar and 1 tsp rose water until smooth. Strain through a fine sieve to remove seeds.
Step 2: Sprinkle 1 tsp powdered gelatin over 2 tbsp cold water and let bloom for 5 minutes. Warm gently until gelatin dissolves completely, then stir into the raspberry puree.
Step 3: In a chilled bowl, whip 1 cup heavy whipping cream with 1/2 tsp vanilla extract until soft peaks form.
Step 4: Gently fold the whipped cream into the raspberry mixture in three additions until fully combined and airy.
Step 5: In 4 serving glasses, layer crushed ladyfinger cookies, then raspberry mousse, and repeat to fill. Chill in fridge for at least 3 hours before serving.