This Raspberry Mousse is light, fluffy, and full of raspberry flavor. It's easy to make and I have a shortcut method that makes this mousse easier than ever!
Easy raspberry mousse
Dreamy and fluffy, this raspberry mousse is a perfect summertime dessert or a perfect dessert for elegant occasions.
This recipe is an easy mousse, not a traditional mousse. Traditional mousse, like my chocolate mousse, is usually made with egg whites, heavy cream, and fruit puree (or chocolate). This easy mousse is made with heavy cream, unflavored gelatin, and fruit puree. Not a big difference in ingredients and the end result in both is pure deliciousness.
I've seen several easy recipes that first whip the cream and then fold in the fruit puree into the whipped cream. My recipe takes it one step further. I add the cream directly to the puree and then whip it all together. One less step and the cream and puree are perfectly mixed together.
Ingredients for easy raspberry mousse
- Raspberries - Fresh or frozen berries work in this mousse. If using frozen berries, allow the berries to thaw first. Be certain to save all the juice that comes from the berries as they thaw.
- Sugar - Granulated sugar is used to sweeten everything up a bit.
- Lemon - Freshly squeezed lemon juice adds a perfect touch of freshness. It's not noticeable in the mousse, but don't leave it out or the mousse won't be as delicious.
- Gelatin - The gelatin helps the mousse set up. Use unflavored gelatine.
- Heavy Cream - Adds creaminess and helps the mousse become light and fluffy.
How to make raspberry mousse
- Puree the raspberries in a food processor.
- Strain through a fine-meshed sieve. Use the bottom of a soup ladle to easily push the juice through the sieve. Just rotate the ladle around and around until just the seeds remain.
- Place strained raspberries into a bowl.
- Mix in sugar and lemon juice.
- Place cold water in a small saucepan. Sprinkle gelatin over the water. Stir in and let set for 1-2 minutes. The gelatin will thicken. This is a process called blooming and you want to make certain you do this before heating it.
- Place saucepan over medium-low heat and heat just until the gelatin becomes clean and everything is liquid. Do not bring to a boil. Keep a close eye on the mixture because this will happen quickly.
- Allow gelatin to cool for 1-2 minutes and then pour into raspberry mixture. Stir well.
- Add whipping cream and mix together with an electric mixer just until the mixture starts to thicken. Droplets of the mixture should hold their shape and slowly melt away.
- Pour into serving dishes, cover and refrigerate for at least 1 hour until fully chilled.
- Serve with whipped cream, fresh raspberries and a mint leaf, if desired.
Tips for making raspberry mousse
- Frozen raspberries may be used. Allow berries to fully thaw and be certain to use all the juices from the berries.
- Use heavy cream or heavy whipping cream, not half and half.
- Don't overwhip the mousse. Whip just until the beaters begin to leave a pattern in the mousse.
- Refrigerate until chilled.
- Add a dollop of whipped cream and any garnishes right before serving.
Frequently asked questions
Yes, frozen raspberries can be used. Allow the berries to thaw first completely. Be certain to use all the juices from the berries.
The mousse will last for 3-4 days when covered and stored in the refrigerator.
Ways to serve raspberry mousse
You can serve raspberry mousse in any dish or bowl. Have some fun and get creative. Some ideas included:
- Glass parfait dishes
- Small canning jars
- Wine glasses
- Small bowls
- Recycled glass yogurt jars
More delicious raspberry desserts
- Raspberry Crisp
- Raspberry Coffee Cake
- Mini Raspberry Tarts
- Raspberry Sauce
- Raspberry Delight
- Raspberry Brownies
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious raspberry recipes!
Raspberry Mousse Recipe
Equipment
Ingredients
Mousse
- 2 ½ cups fresh raspberries
- ½ cup sugar
- 1 tablespoon lemon juice (freshly squeezed)
- 2 ½ teaspoons unflavored gelatin
- ¼ cup cold water
- 1 ½ cups heavy whipping cream
Whipped Cream Topping
- ½ cup heavy whipping cream
- 1 tablespoon sugar
Garnish
- 12-16 fresh raspberries (optional)
- mint leaves (optional)
Instructions
- Puree the raspberries in a food processor.2 ½ cups fresh raspberries
- Strain through a fine meshed sieve. Use the bottom of a soup ladle to easily push the juice through the sieve.
- Place strained raspberries into a bowl.
- Mix in sugar and lemon juice. Stir until the sugar has completely dissolved.½ cup sugar, 1 tablespoon lemon juice
- Place cold water in a small saucepan. Sprinkle gelatin over the water. Stir in and let set for 1-2 minutes. The gelatin will thicken. This is a process called blooming and you want to make certain you do this before heating it.¼ cup cold water, 2 ½ teaspoons unflavored gelatin
- Place saucepan over medium-low heat and heat just until the gelatin becomes clean and everything is liquid. Do not bring to a boil. Keep a close eye on the mixture because this will happen quickly.
- Allow gelatin to cool for 1-2 minutes and then pour into raspberry mixture. Stir well.
- Add whipping cream and mix together with an electric mixer just until the mixture starts to thicken. Droplets of the mixture should hold their shape and slowly melt away.1 ½ cups heavy whipping cream
- Pour into serving dishes, cover and refrigerate for at least 1 hour until fully chilled.
Whipped Cream Topping
- Whip the remaining whipping cream until soft peaks have formed. Stir in sugar. If you prefer a sweeter whipped cream, add sugar to your liking. ½½ cup heavy whipping cream, 1 tablespoon sugar
- Serve with a dollop of whipped cream, fresh raspberries, and a mint leaf.
Notes
- Frozen raspberries may be used. Allow berries to fully thaw and be certain to use all the juices from the berries.
- Use heavy cream or heavy whipping cream, not half and half.
- Don't overwhip the mousse. Whip just until the beaters begin to leave a pattern in the mousse.
- Refrigerate until chilled.
- Add a dollop of whipped cream and any garnishes right before serving.
- Store mousse covered in the refrigerator for 3-4 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Taste of Home.
Heidi @ The Frugal Girls says
Fantastic! This is the perfect Summer treat!
Kathy says
Thanks so much! I'm so glad you enjoyed it! 🙂