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Short Description

I’m excited to share a light, airy raspberry mousse recipe that’s wonderfully fresh and elegant—a perfect summer dessert or make-ahead treat.

Raspberry Mousse

Why You’ll Love This Recipe

I love how the bright raspberry flavor shines through in every spoonful, balanced by sweet whipped cream and a hint of lemon. It’s also quick to whisk together and looks gorgeous in individual glasses or dessert dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 cups fresh raspberries

  • ½ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon unflavored gelatin

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

Directions

  1. Purée the raspberries, then stir in sugar and lemon juice.

  2. Sprinkle gelatin over a little cold water, let bloom, then warm until dissolved.

  3. Whip heavy cream with vanilla until soft peaks form.

  4. Gently fold the raspberry mixture and gelatin into the whipped cream until well combined.

  5. Spoon into serving dishes and chill for at least 1 hour, until set.

Servings and timing

This makes about 4 – 6 servings.
Prep time is around 15 minutes, plus about 1 hour chilling time.

Variations

  • Chocolate swirl: Fold in 2–3 tablespoons of melted white or dark chocolate for a marbled effect.

  • Liqueur boost: Add a tablespoon of Chambord or raspberry liqueur for a grown-up twist.

  • Citrus zing: Replace lemon juice with lime or orange juice for bright flavor variations.

  • Fruit combo: Mix in a little strawberry purée or top with fresh berries or mint.

storage/reheating

Store mousse in covered containers in the fridge for up to 2 days—beyond that it may soften. No reheating needed; serve chilled. If texture starts to weep, whisk briefly before chilling again.

FAQs

1. Does this mousse need gelatin?

I use gelatin so the mousse holds its shape and texture. If you’d rather skip it, eat the mousse soon after whipping, but it’ll be softer.

2. Can I use frozen raspberries instead of fresh?

Absolutely—I often use thawed frozen raspberries. I just purée and strain them to remove seeds before using.

3. Can I make it dairy-free?

Yes! I’ve swapped in coconut cream (chilled and whipped) instead of heavy cream. The flavor is lovely and it sets well.

4. Is it safe to eat with raw eggs?

This one doesn’t use eggs, so it’s safe for most people. If making mousse recipes that include raw eggs, use pasteurized eggs or elderly/immune‑compromised folks should avoid.

5. What’s the best way to serve it?

I love serving it in individual glasses with fresh berries or a mint sprig. It also works beautifully as a cake or tart filling.

Conclusion

I adore this raspberry mousse for its fresh berry flavor, creamy texture, and easy elegance. Whether I serve it for guests or make it ahead for a weeknight, it’s always a crowd-pleaser. Enjoy!

Raspberry Mousse

Short Description

I’m excited to share a light, airy raspberry mousse recipe that’s wonderfully fresh and elegant—a perfect summer dessert or make-ahead treat.

Why You’ll Love This Recipe

I love how the bright raspberry flavor shines through in every spoonful, balanced by sweet whipped cream and a hint of lemon. It’s also quick to whisk together and looks gorgeous in individual glasses or dessert dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 cups fresh raspberries

  • ½ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon unflavored gelatin

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

directions

  1. Purée the raspberries, then stir in sugar and lemon juice.

  2. Sprinkle gelatin over a little cold water, let bloom, then warm until dissolved.

  3. Whip heavy cream with vanilla until soft peaks form.

  4. Gently fold the raspberry mixture and gelatin into the whipped cream until well combined.

  5. Spoon into serving dishes and chill for at least 1 hour, until set.

Servings and timing

This makes about 4 – 6 servings.
Prep time is around 15 minutes, plus about 1 hour chilling time.

Variations

  • Chocolate swirl: Fold in 2–3 tablespoons of melted white or dark chocolate for a marbled effect.

  • Liqueur boost: Add a tablespoon of Chambord or raspberry liqueur for a grown-up twist.

  • Citrus zing: Replace lemon juice with lime or orange juice for bright flavor variations.

  • Fruit combo: Mix in a little strawberry purée or top with fresh berries or mint.

storage/reheating

Store mousse in covered containers in the fridge for up to 2 days—beyond that it may soften. No reheating needed; serve chilled. If texture starts to weep, whisk briefly before chilling again.

FAQs

1. Does this mousse need gelatin?

I use gelatin so the mousse holds its shape and texture. If you’d rather skip it, eat the mousse soon after whipping, but it’ll be softer.

2. Can I use frozen raspberries instead of fresh?

Absolutely—I often use thawed frozen raspberries. I just purée and strain them to remove seeds before using.

3. Can I make it dairy-free?

Yes! I’ve swapped in coconut cream (chilled and whipped) instead of heavy cream. The flavor is lovely and it sets well.

4. Is it safe to eat with raw eggs?

This one doesn’t use eggs, so it’s safe for most people. If making mousse recipes that include raw eggs, use pasteurized eggs or elderly/immune‑compromised folks should avoid.

5. What’s the best way to serve it?

I love serving it in individual glasses with fresh berries or a mint sprig. It also works beautifully as a cake or tart filling.

Conclusion

I adore this raspberry mousse for its fresh berry flavor, creamy texture, and easy elegance. Whether I serve it for guests or make it ahead for a weeknight, it’s always a crowd-pleaser. Enjoy!

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Raspberry Mousse

Raspberry Mousse

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  • Author: Jane
  • Total Time: 1 hour 15 minutes
  • Yield: 4–6 servings
  • Diet: Vegetarian
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Description

Raspberry Mousse is a light, airy dessert bursting with bright raspberry flavor, delicately sweetened and balanced by lemon and whipped cream. Elegant, refreshing, and quick to prepare, it’s ideal for summer or as a make-ahead treat.

Ingredients

2 cups fresh raspberries

½ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon unflavored gelatin

1 cup heavy cream

1 teaspoon vanilla extract

Instructions

  1. Purée the raspberries in a blender or food processor, then stir in sugar and lemon juice.
  2. Sprinkle gelatin over 2 tablespoons of cold water and let bloom for 5 minutes. Warm gently until dissolved, then stir into the raspberry mixture.
  3. In a chilled bowl, whip heavy cream with vanilla extract to soft peaks.
  4. Gently fold the raspberry-gelatin mixture into the whipped cream until fully combined.
  5. Spoon into individual glasses or dessert dishes, then chill for at least 1 hour until set.

Notes

  • For a chocolate swirl, fold in 2–3 tablespoons of melted white or dark chocolate.
  • Add a tablespoon of Chambord or raspberry liqueur for a boozy twist.
  • Replace lemon juice with lime or orange juice for citrus variation.
  • Mix in strawberry purée or top with fresh berries and mint for extra flair.
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: Whipping & Chilling
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 18g
  • Sodium: 15mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 45mg

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