Print

Raspberry Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raspberry Mousse is silky, smooth, and packed with fresh raspberry puree, folded into fluffy whipped cream for a light yet indulgent dessert. It’s easy to make and perfect for special occasions like Valentine’s Day, summer gatherings, or dinner parties!

Ingredients

Scale
  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Garnish (Optional):

  • Fresh raspberries
  • Whipped cream
  • White chocolate shavings
  • Mint leaves

Instructions

  1. Make Raspberry Puree:

    • In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 5 minutes, stirring until raspberries break down.
    • Strain through a fine-mesh sieve to remove seeds. Let cool slightly.

  2. Prepare Gelatin:

    • In a small bowl, sprinkle gelatin powder over 2 tablespoons cold water and let sit for 5 minutes to bloom.
    • Microwave for 10 seconds until liquid, then stir into the warm raspberry puree. Let cool to room temperature.

  3. Whip the Cream:

    • In a large bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

  4. Fold Everything Together:

    • Gently fold the cooled raspberry mixture into the whipped cream until fully combined and smooth.

  5. Chill & Serve:

    • Spoon or pipe into serving glasses and refrigerate for 2-3 hours until set.
    • Garnish with fresh raspberries, whipped cream, or white chocolate shavings before serving.

 

Notes

  • No gelatin? Replace it with 1 tablespoon cornstarch mixed into the raspberry puree before cooking.
  • Want it sweeter? Add more powdered sugar to the whipped cream.
  • Storage: Refrigerate for up to 3 days.

Find it online: https://ukfinda.com/raspberry-mousse-recipe/