Raspberry Mousse Recipe

Introduction

Raspberry mousse is a light, airy dessert bursting with fresh berry flavor. Its creamy texture and subtle sweetness make it perfect for any occasion, from casual dinners to elegant celebrations.

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: Place the fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and release their juices, about 5-7 minutes. Use a fine mesh strainer to press the raspberry mixture through, removing the seeds and leaving a smooth puree. Add lemon juice if desired, then set the puree aside to cool completely.
2. Step 2: If you want a firmer mousse, sprinkle 1 teaspoon of unflavored gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes. Microwave the gelatin for 5-10 seconds until melted, then let it cool slightly. Stir the melted gelatin into the cooled raspberry puree.
3. Step 3: In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until stiff peaks form. Take care not to over-whip to avoid a grainy texture.
4. Step 4: Gently fold the raspberry puree into the whipped cream in three additions until fully combined and light pink in color.
5. Step 5: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow it to firm up and for the flavors to meld.

Tips & Variations

• For a dairy-free option, substitute coconut cream for the heavy whipping cream.
• Add a splash of raspberry liqueur to the puree for extra depth of flavor.
• If you prefer a seedless texture without straining, use frozen raspberries that break down more easily.
• Top with fresh mint or shaved chocolate for a decorative touch.

Storage

Store raspberry mousse covered in the refrigerator for up to 2 days. For best texture, enjoy it cold and serve it straight from the fridge. Avoid freezing, as it can alter the mousse’s light consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make raspberry mousse ahead of time?

Yes, raspberry mousse can be prepared up to 2 days in advance and chilled in the refrigerator until ready to serve.

What can I use instead of gelatin?

If you prefer not to use gelatin, you can omit it; the mousse will be lighter and softer but still delicious. Alternatively, agar-agar can be used as a vegetarian substitute, following package instructions.

Raspberry Mousse Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This light and airy Raspberry Mousse is a delightful dessert combining fresh raspberry puree with whipped cream, creating a smooth and creamy texture. Enhanced by a hint of vanilla and optional gelatin for firmness, this mousse is perfect for a refreshing and elegant treat.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 2 hours 22 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• 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)

Mousse Base

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

Gelatin (Optional)

• 1 tsp unflavored gelatin powder
• 2 tbsp cold water

Instructions

1. Prepare the Raspberry Puree: Place the fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and release their juices, about 5-7 minutes. Then press the mixture through a fine mesh strainer to remove seeds, leaving a smooth puree. Add lemon juice if using, and let the puree cool completely.
2. Prepare the Gelatin (Optional): If using gelatin, dissolve 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water and let it bloom for 5 minutes. Microwave for 5-10 seconds until melted, then cool slightly. Stir the melted gelatin into the cooled raspberry puree.
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 careful not to over-whip to avoid a grainy texture.
4. Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three additions until fully combined. The mixture should turn a light pink and airy. If gelatin was added, the mousse will start to set as it chills.
5. Chill the Mousse: Spoon or pipe the mousse into serving glasses or dessert bowls. Refrigerate for at least 2 hours to allow the mousse to firm up and flavors to blend. Garnish with extra fresh raspberries before serving.

Notes

• For a firmer mousse, use the optional gelatin as directed.
• Lemon juice is optional but enhances the tartness and balances sweetness.
• Do not over-whip the cream to prevent graininess.
• Chilling time can be extended up to 4 hours for a more set texture.
• Fresh raspberries yield the best flavor, but frozen can be used if thawed and drained properly.

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