Introduction

This Raspberry Mousse is a light, airy dessert bursting with fresh berry flavor. It’s perfect for a refreshing treat and can be easily made with simple ingredients in your kitchen.

The image shows several clear martini glasses filled with a layered pink dessert. Each glass contains two layers: a bottom layer of darker pink with a slightly thicker texture and uneven edges, and a top layer of light pink whipped mousse piped in a swirl pattern that peaks gently in the center. The glasses are placed closely together on a white marbled surface, with soft light highlighting the smooth, airy texture of the mousse and the denser look of the bottom layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh raspberries (plus a few extra for garnish)
1/4 cup granulated sugar
1 tbsp lemon juice (optional, to enhance tartness)
1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 tsp unflavored gelatin powder (optional, for a firmer texture)
2 tbsp cold water (if using gelatin)

Instructions

Step 1: Prepare the Raspberry Puree. Place the fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and release their juices, about 5-7 minutes. Use a fine mesh strainer to press the raspberry mixture through, removing the seeds and leaving a smooth puree. Add the lemon juice if desired for a hint of tartness. Set the puree aside to cool completely.
Step 2: Prepare the Gelatin (Optional). If you’d like a firmer mousse, measure 1 teaspoon of unflavored gelatin powder. Dissolve it in 2 tablespoons of cold water in a small bowl and let it sit for 5 minutes to bloom. Microwave the gelatin for 5-10 seconds until it melts, then let it cool slightly. Stir the melted gelatin into the raspberry puree once it has cooled to room temperature.
Step 3: Whip the Cream. In a large mixing bowl, add the chilled heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until it forms stiff peaks. Be careful not to over-whip, or it will turn grainy.
Step 4: Fold in the Raspberry Puree. Gently fold the raspberry puree into the whipped cream, one-third at a time, until fully combined. The mixture should be light pink and airy. If using gelatin, the mixture will start to set as it chills, giving the mousse a more structured texture.
Step 5: Chill the Mousse. Spoon or pipe the mousse into serving glasses or dessert bowls. Refrigerate for at least 2 hours to allow it to firm up and for the flavors to meld.

Tips & Variations

For a dairy-free version, try using coconut cream instead of heavy whipping cream.
If fresh raspberries aren’t available, frozen raspberries can be used—just thaw and drain excess liquid before cooking.
Add a splash of liqueur such as Chambord for an adult twist.
Serve with fresh mint leaves or white chocolate shavings for an elegant garnish.

Storage

Store the raspberry mousse covered in the refrigerator for up to 2 days. For best texture, avoid freezing as it can alter the mousse’s airy consistency. When ready to serve, you can gently stir the mousse if some liquid separation occurs.

How to Serve

The image shows a clear glass bowl filled with a smooth, deep red raspberry puree with a swirled texture on top. Next to it is a small white bowl filled with whole fresh raspberries that are bright red and textured with tiny bumps. Several raspberries are scattered around both bowls on a white marbled surface, adding a natural touch. The overall scene has a clean and fresh look with the bright red colors standing out against the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, the mousse can be made up to 24 hours in advance and kept refrigerated. This helps the flavors meld and the texture to set perfectly.

Is the gelatin necessary?

Gelatin is optional. It helps create a firmer, more structured mousse, but you can skip it for a lighter, softer texture.