Introduction

This Raspberry Mousse is a delightfully light and airy dessert bursting with fresh berry flavor. It’s easy to prepare and perfect for any occasion, offering a creamy texture with a refreshing tartness. Whether served in elegant glasses or simple bowls, this mousse is sure to impress.

The image shows several clear cocktail glasses filled with a two-layer dessert. The bottom layer is a deep red, smooth puree or jelly filling half the glass. The top layer is a thick, light pink whipped mousse, swirled with soft peaks to fill the rest of the glass. The glasses are arranged closely on a white marbled surface, creating a sense of abundance and rich texture in each serving. 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. Press the mixture through a fine mesh strainer to remove seeds, leaving a smooth puree. Add lemon juice if desired, then set the puree aside to cool completely.
Step 2: Prepare the Gelatin (Optional). If using gelatin for a firmer texture, dissolve 1 teaspoon of unflavored gelatin powder in 2 tablespoons of cold water. Let it bloom for 5 minutes, then microwave for 5-10 seconds until melted. Stir the melted gelatin into the cooled raspberry puree.
Step 3: Whip the Cream. In a large bowl, combine chilled heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until stiff peaks form. Avoid over-whipping to prevent graininess.
Step 4: Fold in the Raspberry Puree. Gently fold the puree into the whipped cream in thirds until fully combined, creating a light pink, airy mixture.
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 set and flavors to meld. Garnish with fresh raspberries before serving.

Tips & Variations

For a vegan alternative, replace heavy cream with coconut cream and omit gelatin.
If fresh raspberries are not available, use thawed frozen raspberries but strain well to remove excess moisture.
Add a splash of liqueur like Chambord for an adult twist.
To ensure the mousse is extra smooth, press the raspberry puree through the strainer multiple times.

Storage

Store the raspberry mousse covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this period. When reheating is needed, gently bring to room temperature but avoid warming as it may break the mousse’s airy texture.

How to Serve

A clear bowl filled with a thick, smooth pink mixture, topped with a pile of whole, bright red raspberries clustered in the center. A silver spoon is resting inside the bowl, partially dipped in the pink mixture on one side. The bowl is placed on a white marbled surface with part of a blue and white cloth visible at the bottom left corner. 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 2 days in advance and stored in the refrigerator. This actually allows the flavors to meld beautifully.

Is gelatin necessary in this recipe?

Gelatin is optional and gives the mousse a firmer texture. If you prefer a softer mousse, you can omit the gelatin without impacting flavor, just expect a lighter consistency.