Raspberry Mousse Recipe

Introduction

This raspberry mousse is a light and airy dessert bursting with fresh berry flavor. Smooth and creamy, it’s perfect for a refreshing treat or an elegant finish to any meal.

Ingredients

• 2 cups fresh raspberries (plus a few extra for garnish)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice (optional, to enhance tartness)
• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 tsp unflavored gelatin powder (optional, for a firmer texture)
• 2 tbsp cold water (if using gelatin)

Instructions

1. Step 1: Prepare the raspberry puree by placing fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until the raspberries break down and release their juices.
2. Step 2: Press the raspberry mixture through a fine mesh strainer to remove seeds, creating a smooth puree. Stir in lemon juice if using. Set the puree aside to cool completely.
3. Step 3: (Optional) To prepare gelatin, dissolve 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then microwave for 5-10 seconds until melted. Let cool slightly and stir it into the cooled raspberry puree.
4. Step 4: In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form, being careful not to over-whip.
5. Step 5: Gently fold the raspberry puree into the whipped cream in thirds until fully combined, resulting in a light pink, airy mixture.
6. Step 6: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to firm up and let the flavors meld before serving.

Tips & Variations

• For a dairy-free version, substitute coconut cream for heavy whipping cream and skip gelatin.
• If you prefer a seed-free puree without straining, use very ripe berries or blend and use as is for a more rustic texture.
• Add a splash of raspberry liqueur to the puree for an adult twist.
• Use fresh or thawed frozen raspberries depending on season.

Storage

Store the mousse covered in the refrigerator for up to 2 days. To reheat, simply enjoy chilled as it is, since it’s best served cold and reheating will affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance and keep it refrigerated until serving. This allows the flavors to deepen and the texture to set perfectly.

What if I don’t have gelatin?

Omitting gelatin will result in a softer, more spoonable mousse. It will still be delicious but less firm. Whipping the cream well helps maintain a light texture without gelatin.

Raspberry Mousse Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This delicate and airy Raspberry Mousse recipe combines fresh raspberries and whipped cream to create a light, fruity dessert. With an option to add gelatin for a firmer texture, this mousse is perfect for elegant servings and can be garnished with fresh raspberries for a beautiful presentation.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 2 hours 22 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Puree

• 2 cups fresh raspberries (plus a few extra for garnish)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice (optional)

Gelatin (Optional)

• 1 tsp unflavored gelatin powder
• 2 tbsp cold water

Whipped Cream Mixture

• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Raspberry Puree: Place the fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally for 5-7 minutes until the berries break down and release their juice. Pass the mixture through a fine mesh strainer to remove seeds, creating a smooth puree. Add lemon juice if using, then set aside to cool completely.
2. Prepare the Gelatin (Optional): Bloom the gelatin powder by dissolving it in cold water and letting it sit for 5 minutes. Microwave for 5-10 seconds until melted, then allow to cool slightly. Stir the melted gelatin into the cooled raspberry puree to help the mousse set firmer.
3. Whip the Cream: In a large mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until stiff peaks form, being cautious not to over-whip to avoid a grainy texture.
4. Fold in Raspberry Puree: Gently fold the raspberry puree into the whipped cream in thirds until fully incorporated. The mousse should appear light pink and fluffy. The gelatin will begin to firm the mixture as it chills.
5. Chill the Mousse: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to set and allow flavors to meld before serving. Garnish with fresh raspberries if desired.

Notes

• For a firmer mousse, use the gelatin as directed; omit if you prefer a softer texture.
• Ensure heavy cream is well chilled before whipping for best volume.
• If fresh raspberries are not available, frozen can be used but thaw and drain excess liquid before cooking.
• Do not over-whip the cream to avoid turning it butter-like.
• This mousse can be prepared a day ahead, making it convenient for entertaining.

Keywords: Raspberry mousse, raspberry dessert, no-bake mousse, whipped cream dessert, light dessert, fruity mousse