Raspberry Mousse Recipe

Introduction

This Raspberry Mousse is a light and airy dessert bursting with fresh berry flavor. It’s simple to make and perfect for a refreshing treat or elegant dinner party finale.

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

1. Step 1: Prepare the raspberry puree by placing 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.
2. Step 2: Press the raspberry mixture through a fine mesh strainer to remove seeds and leave a smooth puree. Add lemon juice if using, then set aside to cool completely.
3. Step 3: If using gelatin, dissolve 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water and let it bloom for 5 minutes. Microwave briefly until melted, then cool slightly before stirring into the cooled raspberry puree.
4. Step 4: In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form, being careful not to over-whip.
5. Step 5: Gently fold the raspberry puree into the whipped cream in thirds until fully combined and light pink in color.
6. Step 6: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to firm up and let the flavors meld.

Tips & Variations

• For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
• Add a splash of liqueur like Chambord for an adult twist.
• Gently folding the puree into the whipped cream keeps the mousse light and airy.

Storage

Store the mousse covered in the refrigerator for up to 2 days. For best texture, consume the same day. Reheat is not recommended as it may affect the mousse’s airy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance. Keep it refrigerated and covered to maintain freshness and texture.

What if I don’t have gelatin?

You can omit gelatin for a softer mousse, or substitute with agar-agar for a vegetarian option. Without gelatin, the mousse will be creamier but less firm.

Raspberry Mousse Recipe

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★★★★★

4.5 from 81 reviews

This Raspberry Mousse recipe is a light, airy, and refreshing dessert perfect for any occasion. Made with fresh raspberries, whipped cream, and a hint of vanilla, it offers a perfect balance of sweet and tart flavors. The optional gelatin adds a firmer texture for a more structured mousse, ideal for elegant presentations. Easy to prepare and naturally gluten-free, this mousse is a delightful treat to enjoy chilled.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 2 hours 22 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free

Ingredients

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Raspberry Puree

• 2 cups fresh raspberries (plus a few extra for garnish)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice (optional)

Mousse

• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Gelatin (Optional)

• 1 tsp unflavored gelatin powder
• 2 tbsp cold water

Instructions

1. Prepare the Raspberry Puree: Place fresh raspberries and granulated sugar in a small saucepan over medium heat. Stir occasionally for 5-7 minutes allowing raspberries to break down and release juices. Press the mixture through a fine mesh strainer to remove seeds, producing a smooth puree. Add lemon juice if desired and set aside to cool completely.
2. Prepare the Gelatin (Optional): Bloom 1 tsp unflavored gelatin powder in 2 tbsp cold water by letting it sit for 5 minutes. Microwave the gelatin for 5-10 seconds to melt, then let it cool slightly before stirring into cooled raspberry puree.
3. Whip the Cream: In a large mixing bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until stiff peaks form, taking care not to over-whip to avoid graininess.
4. Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped cream in three parts until fully combined and light pink in color. The gelatin will help the mousse set as it chills.
5. Chill the Mousse: Transfer the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow it to firm up and flavors to meld. Garnish with extra fresh raspberries before serving.

Notes

• For a lighter mousse, omit the gelatin and fold the puree directly into the whipped cream.
• Make sure the raspberry puree is completely cooled before folding it into the whipped cream to maintain the mousse’s airy texture.
• Use chilled heavy cream for the best whipping results.
• You can substitute lemon juice with orange juice for a different citrus twist.
• For a dairy-free version, try using coconut cream and gelatin alternatives, but note the texture will vary.

Keywords: Raspberry mousse, light dessert, whipped cream mousse, gluten free dessert, berry mousse, no-bake dessert, easy mousse recipe