Why Make This Recipe

Raspberry mousse is a delightful dessert that everyone can enjoy. It is light, airy, and has a fresh flavor from the raspberries. This recipe is easy to follow and perfect for special occasions or simple family dinners. The vibrant color and smooth texture make it a feast for the eyes as well as the taste buds. Whether you are hosting a party or just want to treat yourself, raspberry mousse is a satisfying choice.

How to Make Raspberry Mousse

Ingredients

• 2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Whipped cream (for topping)

Directions

1. Make the Raspberry Purée: In a saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 5–6 minutes until the raspberries break down.
2. Strain the Purée: Remove from heat and strain through a fine mesh sieve to remove seeds. Set the smooth purée aside.
3. Bloom the Gelatin: In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes, then microwave for 10 seconds to dissolve.
4. Combine Purée and Gelatin: Stir the dissolved gelatin into the warm raspberry purée. Let cool to room temperature.
5. Whip the Cream: Beat heavy cream with powdered sugar until stiff peaks form.
6. Fold it Together: Gently fold the raspberry mixture into the whipped cream until smooth and evenly pink.
7. Chill & Serve: Spoon into dessert cups and refrigerate for at least 2–3 hours or until set.
8. Garnish: Top with whipped cream and fresh raspberries before serving.

How to Serve Raspberry Mousse

Serve raspberry mousse in small dessert cups or bowls. You can add extra whipped cream and fresh raspberries on top for decoration. This dessert is best enjoyed chilled, allowing the flavors to fully develop.

How to Store Raspberry Mousse

You can store raspberry mousse in the refrigerator for up to 3 days. Make sure to cover the dessert cups with plastic wrap or a lid to keep them fresh. However, it is best to consume it within the first couple of days for the best taste and texture.

Tips to Make Raspberry Mousse

• Make sure the heavy cream is cold for better whipping results.
• If you’re short on time, you can use frozen raspberries instead of fresh. Just thaw them before cooking.
• Adjust the sugar according to your taste; if you prefer a sweeter mousse, add a little more sugar to the raspberry mixture.

Variation

You can add a splash of vanilla extract to the whipped cream for extra flavor. For a chocolaty twist, fold in some melted chocolate with the raspberry mixture.

FAQs

Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before cooking.

Is there a substitute for gelatin?
You can use agar-agar as a vegetarian substitute for gelatin. Follow the package instructions for use.

Can I make this ahead of time?
Absolutely! Raspberry mousse can be made a day in advance. Just store it in the fridge until you are ready to serve.

Raspberry Mousse

This light and airy Raspberry Mousse is a refreshing dessert made with real raspberries and whipped cream — perfect for special occasions or an elegant finish to any meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 26 minutes mins

Course Dessert

Cuisine French-inspired

Servings 4 servings

Equipment

• Saucepan
• Fine mesh sieve
• Mixing bowls
• Hand mixer or stand mixer
• Small microwave-safe bowl
• Dessert cups

Ingredients

  

• 2 cups fresh raspberries plus extra for garnish
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp unflavored gelatin
• 1 tbsp cold water
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• whipped cream for topping

Instructions

 

• Make the purée: In a saucepan, cook raspberries with granulated sugar and lemon juice over medium heat for 5–6 minutes until soft. Remove from heat.
• Strain: Press the mixture through a fine mesh sieve to remove seeds. Set aside purée.
• Bloom gelatin: In a small bowl, sprinkle gelatin over cold water. Let sit 5 minutes, then microwave for 10 seconds to dissolve.
• Combine: Stir gelatin into warm raspberry purée. Let cool to room temperature.
• Whip cream: Beat heavy cream with powdered sugar until stiff peaks form.
• Fold: Gently fold raspberry mixture into whipped cream until evenly combined and pink.
• Chill: Spoon into dessert cups and refrigerate for 2–3 hours until set.
• Serve: Top with whipped cream and fresh raspberries before serving.

Notes

Use very cold cream for best whipping results. You can substitute agar-agar for a vegetarian option. Great to make a day ahead.

Keyword light dessert, mousse, No Bake, raspberry