This Raspberry Mousse transforms vibrant raspberries into a silky, airy dessert that feels as light as a cloud.
With simple ingredients and no baking required, you’ll whip up a show-stopping finale for dinner parties, special occasions, or anytime you crave an elegant, fruity treat.
Why You’ll Love This Recipe
No-Bake Ease: Ready in just minutes, then chill—no oven needed.
Pure Raspberry Flavor: Fresh berries shine through a luxuriously creamy texture.
Make-Ahead Magic: Assemble quickly and let the fridge do the work.
Crowd-Pleasing & Gluten-Free: Perfect for guests with dietary restrictions.
Stunning Presentation: Serve in glasses, ramekins, or use as cake filling.
What You’ll Need (Ingredient Highlights)
Fresh raspberries
Granulated sugar
Powdered sugar
Unflavored gelatin powder
Cold water
Heavy whipping cream
Vanilla extract
Pro Tips Before You Start
Bloom the Gelatin: Sprinkle gelatin over cold water first to ensure it dissolves smoothly.
Seed-Free Purée: Push heated raspberry mixture through a fine sieve for a velvety finish.
Chill Your Tools: Pop your mixing bowl and beaters into the fridge for extra-stable whipped cream.
Adjust Sweetness: Taste the warm purée before adding sugar—berry ripeness varies!
Gentle Folding: Use a rubber spatula to blend purée and cream, preserving volume.
How to Make Raspberry Mousse
Step 1: Bloom Gelatin
In a small bowl, combine 1 tsp gelatin with 2 Tbsp cold water.
Stir lightly and let stand 5 minutes.
Step 2: Cook Raspberry Purée
In a small saucepan, heat 2 cups raspberries, ¼ cup granulated sugar, and 1 Tbsp lemon juice over medium heat.
Stir until berries break down and sugar dissolves, then remove from heat.
Whisk in the bloomed gelatin until fully dissolved.
Step 3: Strain & Cool
Push the mixture through a fine-mesh sieve into a clean bowl, discarding seeds.
Let purée cool to room temperature (~20 minutes).
Step 4: Whip the Cream
In a chilled bowl, whip 1 cup heavy cream, 2 Tbsp powdered sugar, and ½ tsp vanilla on medium-high until soft peaks form.
Step 5: Fold & Fill
Gently fold one-third of the cooled purée into the whipped cream to lighten.
Fold in the remaining purée in two additions, keeping the mixture airy.
Divide among 4 serving glasses or ramekins.
Step 6: Chill to Set
Cover and refrigerate at least 2 hours (or overnight) until firm and chilled through.
What to Serve With Raspberry Mousse
Fresh Berry Salad: Strawberries and blueberries add color and contrast.
Buttery Shortbread: Crisp cookies echo the mousse’s sweetness.
Mint Leaves: A sprig of mint brightens each spoonful.
Chocolate Shards: Dark chocolate curls lend a decadent touch.
Variations & Substitutions
Berry Blend: Swap half the raspberries for strawberries or blackberries.
Citrus Twist: Use lime juice instead of lemon for zesty flair.
Boozy Mousse: Stir in 1–2 Tbsp Chambord or raspberry liqueur before chilling.
Dairy-Free: Replace cream with coconut cream; use agar-agar in place of gelatin.
Sugar-Free: Substitute sugar with honey, maple syrup, or a sugar alternative.
Make-Ahead & Storage Tips
Advance Assembly: Complete through folding (Step 5), cover, and refrigerate up to 24 hours ahead.
Layered Dessert: Build in parfait glasses with granola or sponge cake layers just before serving.
Storage: Keep covered in the fridge up to 2 days; gently stir before serving if needed.
Frozen Treats: Pour mousse into popsicle molds and freeze for up to 1 week.
FAQs
Can I use frozen raspberries?
Yes—thaw fully, drain excess liquid, then proceed. Purée may be slightly thinner.
Why strain the purée?
Removing seeds gives the mousse a silky-smooth mouthfeel.
How do I know it’s set?
The surface should be firm and hold its shape when gently jiggled.
Can I double the recipe?
Absolutely—just use a larger bowl and adjust serving vessels.
What if gelatin doesn’t set?
Ensure the purée is cool before adding gelatin and use fresh powder within its date.
Is this kid-friendly?
Yes—skip any liqueur variations and adjust sweetness to taste.
How to decorate?
Add fresh berries, mint sprigs, or chocolate shavings just before serving.
Final Thoughts
This Raspberry Mousse is effortless yet elegant, showcasing pure berry flavor in a billowy, no-bake dessert.
Make it ahead for a stress-free finish to any meal, and watch guests savor every silky spoonful.
Raspberry Mousse
Ingredients
- 2 cups fresh raspberries
- 1 Tbsp lemon juice
- ¼ cup granulated sugar
- 2 Tbsp powdered sugar
- 1 tsp unflavored gelatin powder
- 2 Tbsp cold water
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
Instructions
- Bloom gelatin in cold water; set aside.
- Heat raspberries, sugar, and lemon until simmering; whisk in gelatin.
- Strain purée, cool to room temperature.
- Whip cream, powdered sugar, and vanilla to soft peaks.
- Fold purée into cream; divide into servings.
- Chill at least 2 hours until set.
- See full steps with tips & photos → https://p4pd.org/raspberry-mousse/
Notes
- Make-Ahead Friendly: Raspberry mousse can be made up to 24 hours in advance—just cover and refrigerate.
- Serving Ideas: Top with fresh raspberries, white chocolate curls, or mint leaves for a beautiful finish.
- Gelatin-Free Option: Skip the gelatin for a softer, more pudding-like mousse—just note it won’t hold its shape as firmly.
- Frozen Raspberries: You can use frozen berries—just thaw first and drain any excess liquid.
