Raspberry Mousse
A light, airy, and creamy raspberry mousse that's easy to make and bursting with fresh raspberry flavor. Perfect for quick desserts, date nights, or summer parties.
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.
Notes
You can substitute honey or maple syrup for sugar (reduce amount by ~25%).
Coconut cream works for dairy-free option.
Optional variations: chocolate, lemon zest, almond extract, or cream cheese for cheesecake twist.
Store covered in the fridge for up to 4 days.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 3gFat: 19g
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