Hey there! Gonna share my fave raspberry mousse recipe today. Been making this for years and it never disappoints. This raspberry mousse is super light and airy with the perfect balance of sweetness and that natural raspberry tang we all love. Best part? It’s way easier than those fancy restaurant versions but tastes just as amazing.
If you love raspberries as much as I do, you might also enjoy my Raspberry Peach Smoothie or these incredible Raspberry Cheesecake Cupcakes.
Ingredients for The Perfect Raspberry Mousse
For the Raspberry Base:
- 2 cups fresh raspberries (frozen work too, just thaw first)
- 1/3 cup granulated sugar
- 1 tbsp lemon juice – adds brightness that makes the raspberry flavor pop
For the Mousse:
- 1 cup heavy whipping cream – don’t substitute with lighter options, the fat content matters for texture
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 envelope unflavored gelatin (about 2 1/4 tsp) – this is the secret for that perfect set
- 3 tbsp cold water
- Optional: 1-2 drops red food coloring if you want a brighter color
If you’re looking for alternatives, you can swap the sugar with honey or maple syrup but reduce the amount by about 25%. For dairy-free version, coconut cream works surprisingly well instead of heavy cream though the texture is slightly different.
How to Make Raspberry Mousse
Step 1: Prepare the Raspberry Puree
- Wash raspberries if using fresh ones
- Place raspberries, granulated sugar and lemon juice in blender
- Blend until smooth – should take about 30 seconds
- Strain through fine mesh sieve to remove seeds (press with spoon to get all the juice)
- Set aside while preparing other components
Seeds are totally optional to strain out btw. I usually do because my kids prefer it smooth, but the seeds add nice texture if you don’t mind them.
Step 2: Prepare the Gelatin
- Pour cold water in small bowl
- Sprinkle gelatin evenly over water surface
- Let sit for 5 mins until it looks kinda like applesauce
- Microwave for 10 seconds or until gelatin dissolves completely
- Let cool slightly but don’t let it set
Don’t skip the blooming step! If you add gelatin directly to hot mixture it’ll clump and ruin the texture.
Step 3: Make the Mousse
- In large bowl, whip heavy cream, powdered sugar and vanilla until soft peaks form
- With mixer running on low, slowly pour in cooled gelatin mixture
- Continue whipping until stiff peaks form – be careful not to overwhip
- Gently fold in raspberry puree with rubber spatula
- Continue folding until no streaks remain but don’t overmix
The mixture will be light pink and fluffy. If it’s still very liquidy, your cream wasn’t whipped enough before adding the puree.
Step 4: Set the Mousse
- Divide mixture into serving glasses or bowls
- Tap containers gently on counter to remove air bubbles
- Refrigerate at least 3 hours or overnight until fully set
- Garnish with fresh raspberries, mint leaves or chocolate shavings before serving
You’ll know it’s ready when the surface looks set and the mousse doesn’t jiggle when you move the container.
Delicious Raspberry Mousse Variations
Chocolate Raspberry Mousse
Add 1/4 cup melted and cooled dark chocolate to the whipped cream before folding in the raspberry puree. The combo of chocolate and raspberry is to die for!
Lemon Raspberry Mousse
Add 1 tbsp lemon zest to the raspberry puree. The extra citrus kick makes this so refreshing for summer.
Coconut Raspberry Mousse
Replace 1/4 cup of the heavy cream with coconut cream and add 2 tbsp toasted coconut flakes. Tastes like vacation in a glass!
Raspberry Cheesecake Mousse
Add 4 oz softened cream cheese to the mixture and increase sugar by 2 tbsp. It’s like having cheesecake without all the work!
Raspberry Almond Mousse
Add 1/4 tsp almond extract and top with toasted sliced almonds. The nutty flavor works amazing with the berries.
Raspberry Mousse FAQ
How long does raspberry mousse last in the refrigerator?
Raspberry mousse stays good in the fridge for about 3-4 days. Just cover each serving glass with plastic wrap to prevent it from absorbing other food smells. The texture is best in the first 2 days tho.
Can I make raspberry mousse without gelatin?
Yep! You can replace gelatin with 1 tbsp agar-agar powder for vegetarian version. For completely stabilizer-free version, you can use 4 oz cream cheese but the texture will be denser and more like a no-bake cheesecake.
Why is my raspberry mousse not setting properly?
Few possible reasons – either your gelatin wasn’t properly bloomed, your cream wasn’t whipped enough before adding the puree, or you didn’t let it chill long enough. Make sure to refrigerate at least 3 hours, but overnight is best.
Can I use frozen raspberries for this mousse?
Absolutely! Just thaw them completely and drain any excess liquid before pureeing. Frozen raspberries are actually great when fresh ones aren’t in season or are too expensive.
Is raspberry mousse gluten-free?
This raspberry mousse recipe is naturally gluten-free as written. Just double check your gelatin package to make sure it doesn’t contain any gluten additives or processing agents.
Can I make raspberry mousse ahead of time for a party?
For sure! This is perfect make-ahead dessert. You can prepare it up to 2 days in advance. Just keep it covered in the refrigerator and add fresh garnishes right before serving.
What can I serve with raspberry mousse?
Raspberry mousse pairs amazingly with shortbread cookies, chocolate sauce, fresh berries, or a dollop of whipped cream. For fancy dinner party, serve in champagne flutes with mint leaves and a dusting of powdered sugar.
My Final Thoughts on This Raspberry Mousse
This raspberry mousse recipe has been with me through countless dinner parties, family gatherings and midnight cravings. I remember serving it at my sister’s baby shower and everyone demanded the recipe! There’s something magical about the balance of tartness from real raspberries with the cloudlike texture of the mousse.
What I love most about this recipe is how it bridges the gap between casual and fancy. It’s fancy enough for special occasions but easy enough for random Tuesday night when you just need something sweet. Make it once and I promise it’ll become part of your regular dessert rotation too!
Hope you enjoy this raspberry mousse as much as my family does. Would love to hear how yours turns out!
Raspberry Mousse
Equipment
- Blender or food processor
- Fine mesh sieve (optional)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small bowl (for gelatin)
- Microwave
- Serving glasses or bowls
Ingredients
For the Raspberry Base:
- 2 cups fresh raspberries or thawed frozen raspberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
For the Mousse:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 envelope unflavored gelatin about 2 1/4 tsp
- 3 tbsp cold water
- Optional: 1–2 drops red food coloring
Instructions
Step 1: Prepare Raspberry Puree
- Wash raspberries if using fresh.
- Blend raspberries, sugar, and lemon juice until smooth (about 30 sec).
- Strain through sieve to remove seeds (optional). Set aside.
Step 2: Bloom Gelatin
- Sprinkle gelatin over cold water in small bowl.
- Let sit for 5 mins.
- Microwave for 10 sec until dissolved. Cool slightly.
Step 3: Make the Mousse
- Whip cream, powdered sugar, and vanilla to soft peaks.
- Slowly add cooled gelatin while mixing on low speed.
- Whip to stiff peaks.
- Fold in raspberry puree until fully combined.
Step 4: Chill and Serve
- Divide into serving glasses.
- Refrigerate at least 3 hours or overnight.
- Garnish with fresh raspberries or mint.