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Raspberry Mousse Recipe

Raspberry Mousse

This raspberry mousse recipe transforms a handful of simple ingredients into an elegant, light, and lovely dessert. With its vibrant pink hue and cloud-like texture, this treat is both simple and luxurious, making any moment feel special. It's an easy and impressive dessert that delivers pure, vibrant raspberry flavor in every spoonful.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 4 hours 27 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh raspberries, plus extra for garnish
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice (optional)
  • 1 cup heavy whipping cream, very cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp unflavored gelatin powder (optional)
  • 2 tbsp cold water (if using gelatin)

Equipment

  • saucepan
  • Fine-mesh Sieve
  • spatula
  • Large bowl (chilled)
  • electric mixer
  • Rubber spatula
  • Serving glasses or bowls

Method
 

Instructions
  1. Prepare the Raspberry Puree: In a small saucepan, combine the fresh raspberries, granulated sugar, and optional lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down completely and the mixture is juicy, about 5-7 minutes. Press the mixture through a fine-mesh sieve into a bowl, using a spatula to get as much liquid as possible while leaving the seeds behind. Discard the seeds and let the puree cool completely to room temperature.
  2. Prepare the Gelatin (Optional): If you want a firmer mousse, sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5 minutes to bloom. Then, gently heat it in the microwave for 5-10 seconds, just until the gelatin dissolves into a clear liquid. Whisk the dissolved gelatin into the raspberry puree until fully combined.
  3. Whip the Cream: In a large, chilled bowl, use an electric mixer to whip the cold heavy cream, powdered sugar, and vanilla extract. Start on low speed and gradually increase to medium-high. Whip until soft peaks form—this is when the peaks hold their shape but the tips gently curl over.
  4. Fold in the Raspberry Puree: Gently pour about one-third of the cooled raspberry puree into the whipped cream. Using a rubber spatula, carefully fold it in until just combined. Add the remaining puree and continue to fold until the mixture is uniform in color and no streaks remain. Be careful not to overmix and deflate the cream.
  5. Chill the Mousse: Divide the mousse evenly among your serving glasses or bowls. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm. For the best texture, let it chill overnight. Garnish with a few fresh raspberries before serving.

Notes

For the best texture, ensure all equipment (mixing bowl, beaters) and the heavy cream are thoroughly chilled. The raspberry puree must be completely cooled to room temperature before folding it into the whipped cream to prevent the mousse from becoming soupy. Whip the cream to soft peaks, where the tip of the peak gently curls over, to keep the mousse light and not dense. This dessert can be made a day in advance. The optional gelatin helps the mousse hold its shape better and is recommended if the dessert will sit out for a while.