Raspberry Mousse
This light and airy Raspberry Mousse is the perfect make-ahead dessert—made with fresh berries, a hint of lemon, and fluffy whipped cream. It’s beautifully smooth, naturally pink, and ideal for spring gatherings, romantic dinners, or anytime you want a fruity treat.
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.