Raspberry Mousse Recipe
If you’re searching for a showstopping yet surprisingly simple dessert, this Raspberry Mousse Recipe is sure to capture hearts (and tastebuds!). It’s a cloud-like, creamy mousse bursting with fresh raspberry flavor, just the right amount of sweetness, and a beautiful blush-pink hue that brightens any table. Whether you’re planning a dinner party, a romantic date night, or just a luxurious treat for yourself, this Raspberry Mousse Recipe is the perfect way to celebrate berries and transform them into something effortlessly elegant.
Ingredients You’ll Need
-
Raspberry Mixture
- 2 cups fresh or frozen raspberries (thawed if frozen)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Gelatin
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
Whipped Cream
- 1 cup heavy whipping cream (cold)
How to Make Raspberry Mousse Recipe
Step 1: Cook Down the Raspberries
Begin by combining your raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the berries break down, releasing their gorgeous juice and transforming into a fragrant, syrupy mixture. In about five to seven minutes, you’ll see the magic happen—this base is the flavor backbone of your Raspberry Mousse Recipe.
Step 2: Strain and Flavor
Remove the saucepan from the heat and press the raspberry mixture through a fine mesh sieve. This step is essential for a silky-smooth mousse, as it removes all the seeds. Once strained, stir in the vanilla extract, letting its aroma blend with the warm raspberry puree. Set this aside to cool slightly; you want it warm, not hot, for the next step.
Step 3: Bloom and Melt the Gelatin
In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit undisturbed for five minutes. This blooming process ensures the gelatin will dissolve smoothly, avoiding any lumps. Once bloomed, microwave the mixture for about ten seconds until fully melted and liquid.
Step 4: Combine Gelatin with Raspberry Base
Stir the melted gelatin directly into your warm raspberry puree and mix thoroughly. This is a pivotal step for your Raspberry Mousse Recipe, as it guarantees the mousse sets perfectly without any graininess.
Step 5: Whip the Cream
In a large mixing bowl, beat your cold heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. The colder the cream, the better the whip! This whipped cream is what gives your mousse its airy, melt-in-your-mouth texture.
Step 6: Fold Everything Together
Gently fold the cooled raspberry mixture into the whipped cream in batches, using a spatula and a light hand. Take your time—folding, not stirring, keeps the mousse fluffy and evenly pink. Once combined and smooth, you’re ready for the final flourish!
Step 7: Portion and Chill
Spoon or pipe the mousse into individual glasses or ramekins for a beautiful presentation. Refrigerate for at least two hours, or until the Raspberry Mousse Recipe is set and ready to dazzle.
How to Serve Raspberry Mousse Recipe
Garnishes
A delicate mousse deserves a beautiful finishing touch. Top each serving with a few fresh raspberries, a swirl of whipped cream, or a sprinkle of shaved chocolate. These easy garnishes not only add visual appeal but also complement the mousse’s berry flavor with bursts of freshness or a hint of decadence.
Side Dishes
Because this Raspberry Mousse Recipe is so light, it pairs well with crisp butter cookies or almond biscotti for a bit of crunch on the side. A shot of espresso or a small glass of dessert wine can also be a lovely contrast, rounding out the experience for a special occasion.
Creative Ways to Present
Think outside the ramekin! Layer the mousse with crushed cookies or cubes of sponge cake for an elegant parfait. You can also serve it in chocolate cups, fancy martini glasses, or even hollowed-out lemons for a fun, summery twist. The possibilities are as endless as your imagination.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Raspberry Mousse Recipe, simply cover the glasses or ramekins with plastic wrap and store in the refrigerator. It will stay fresh and delicious for up to three days, making it an ideal make-ahead dessert for entertaining.
Freezing
While mousse is best enjoyed fresh, you can freeze it if needed. Spoon portions into airtight containers, leaving a little space for expansion. Freeze for up to one month. Thaw overnight in the refrigerator before serving for best texture.
Reheating
No reheating is required for this chilled dessert! Simply let refrigerated mousse sit at room temperature for 10 to 15 minutes before serving to soften slightly and restore its lush, creamy consistency.
FAQs
Can I use frozen raspberries in this Raspberry Mousse Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before starting. Frozen raspberries actually work beautifully and allow you to enjoy this recipe year-round.
How do I know when the mousse has set?
The mousse will be firm to the touch and jiggle slightly when you move the glass. Two hours in the fridge is usually perfect, but if your kitchen is warm, a little extra time won’t hurt.
Is there a vegetarian alternative to gelatin?
Yes, you can substitute unflavored gelatin with agar-agar powder. Just follow the package instructions for how much to use, and dissolve it thoroughly in the raspberry mixture before folding into the whipped cream.
Can I double this Raspberry Mousse Recipe for a crowd?
Definitely! This recipe doubles (or even triples) easily. Just make sure to use a large enough bowl for folding everything together, and plan for a little extra chill time if you’re making a big batch.
What if I don’t have a fine mesh sieve?
You can use a regular strainer, but you may want to pass the raspberry mixture through twice to remove as many seeds as possible. The smoother the base, the silkier your mousse will be.
Final Thoughts
There’s something truly special about whipping up a Raspberry Mousse Recipe at home—maybe it’s the vibrant color, the irresistible texture, or the pure burst of berry flavor in every spoonful. Give it a try, share it with someone you love, and watch this easy dessert become a new favorite in your kitchen!
Print
Raspberry Mousse Recipe
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Raspberry Mousse recipe offers a light and creamy dessert bursting with fresh raspberry flavor. Made with fresh or frozen raspberries, whipped cream, and a hint of vanilla, this no-bake mousse is perfect for a refreshing summer treat or an elegant dessert for any occasion.
Ingredients
Raspberry Mixture
- 2 cups fresh or frozen raspberries (thawed if frozen)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Gelatin
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
Whipped Cream
- 1 cup heavy whipping cream (cold)
Instructions
- Prepare Raspberry Puree: In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the mixture becomes syrupy. Remove from heat and press through a fine mesh sieve to remove seeds. Stir in vanilla extract and set aside to cool slightly.
- Bloom and Melt Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom. Microwave the gelatin mixture for about 10 seconds until melted. Stir the melted gelatin into the warm raspberry puree thoroughly until fully incorporated.
- Whip Cream: In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
- Combine Mixtures: Gently fold the raspberry and gelatin mixture into the whipped cream in batches using a spatula until smooth and evenly combined.
- Chill and Serve: Spoon or pipe the mousse into individual serving glasses or ramekins. Chill in the refrigerator for at least 2 hours or until set. Serve chilled.
Notes
- Top with fresh raspberries, shaved chocolate, or whipped cream for an elegant finish.
- You can layer the mousse with crushed cookies or cake for a parfait-style dessert.
- Ensure the whipped cream is cold for best results in achieving stiff peaks.
- If using frozen raspberries, thaw completely before cooking.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
