Light, luscious, and just the right amount of tang, Raspberry Mousse is pure joy in a glass. Every spoonful is a cloud of creamy fruitiness—bright with fresh raspberries and so airy you can’t help but smile. You don’t need fancy skills or equipment, just a bit of time and a genuine love for dessert. This elegant treat transforms simple ingredients into something that feels special, whether it’s for a dinner party or a cozy evening at home.

Ingredients You’ll Need

What makes this Raspberry Mousse so wonderful is the way each ingredient sings its own part in the final harmony. Simple on their own, together they create a treat that’s equally pretty and irresistible. Every component shapes the taste, color, and luxurious texture you’ll love.

Powdered gelatin: Gives the mousse its signature cloud-like, set structure—no slouchy puddles here, just perfect spoonsful.
Cold water: The essential trick for blooming gelatin, ensuring a smooth and glossy finish without graininess.
Fresh or frozen raspberries: Choose the ripest you can find, as these are the star, giving the mousse its jewel-bright color and wonderful tartness.
Granulated sugar: Sweetens everything up and helps balance the raspberries’ lively tang.
Fresh lemon juice: Adds a zip that makes those berry flavors sparkle rather than flatten out.
Heavy whipping cream: Brings the silky, pillowy body that makes mousse so swoon-worthy.
Powdered sugar: Melts right into the whipped cream for a luxurious sweetness and stability.
Fresh raspberries and extra whipped cream: (optional) The perfect final flourish, both lovely and delicious as garnish.

How to Make Raspberry Mousse

Step 1: Bloom the Gelatin

Start by pouring cold water into a small bowl and sprinkling the powdered gelatin over the top. Let it stand undisturbed while you work on the fruit. These few minutes are crucial: the gelatin needs time to soak up water and swell, which is the secret behind a perfectly silky Raspberry Mousse, with not a lump in sight.

Step 2: Make the Raspberry Syrup

In a medium saucepan, combine those juicy raspberries with granulated sugar and fresh lemon juice over low heat. Stir as the berries break down and the sugar fully dissolves, releasing an intense berry aroma that’ll make your kitchen smell like summer. Once juicy and syrupy, carefully strain the mixture through a fine mesh sieve into a heatproof bowl—this removes those pesky seeds, leaving behind a beautifully smooth fruit base.

Step 3: Dissolve the Gelatin

Pour your strained raspberry syrup back into the saucepan and add the bloomed gelatin. Warm it gently over low heat, stirring until the gelatin completely dissolves. Don’t let it boil—just heat enough so everything is smooth. Once dissolved, remove from the heat, transfer to a clean large bowl, and set aside to cool. You want it comfortably cool, not icy cold, so it blends properly with the cream in the next step.

Step 4: Whip the Cream

While your raspberry mixture is cooling, grab a second bowl and pour in the heavy cream and powdered sugar. Beat on low at first (keeps the splatters at bay!), then ramp it up to medium until you get stiff peaks. The whipped cream should be thick and hold its shape, but not overbeaten or grainy. This will create that dreamy, cloudlike mousse texture.

Step 5: Combine and Fold

Add a quarter of your whipped cream to the cooled raspberry syrup, and stir until fully blended—this helps lighten the mixture. Then gently fold in the rest of your whipped cream with a spatula, taking your time to keep it airy. Stop once there are no visible streaks. This gentle folding keeps your Raspberry Mousse incredibly tender and fluffy.

Step 6: Portion and Chill

Spoon or pipe the mousse into 4 to 6 glasses or dessert dishes, depending on how generous you want to be. Cover with plastic wrap and pop them in the fridge for at least 2 hours to set. This is when the magic really happens: the flavors mingle, the texture firms up, and anticipation builds.

Step 7: Garnish and Enjoy

Just before serving, crown each serving of Raspberry Mousse with a swirl of whipped cream and a few fresh raspberries. They turn your dessert into a showstopper—even if it’s just for you!

How to Serve Raspberry Mousse

Garnishes

Garnish is where you add those tiny touches that elevate your mousse from delightful to dazzling. Pile on a cloud of whipped cream, dot with a few perfect raspberries, or shave a little white chocolate on top for extra elegance. A sprig of mint or even some edible flowers make lovely accents if you’re going all out.

Side Dishes

Raspberry Mousse shines brightest on its own, but if you want to round out your dessert offering, try pairing with butter cookies, crisp shortbread, or even a lemon madeleine. Their subtle sweetness and crumbly texture are wonderful alongside this mousse, adding some crunch to the silky spoonfuls.

Creative Ways to Present

Individual servings in glass jars or champagne flutes feel extra festive (and so photogenic!). For a playful twist, layer mousse with crumbled meringue and berries for a trifle-inspired parfait, or use it as a dreamy filling in a cake or tart shell. There’s no wrong way to show off your Raspberry Mousse—just have some fun with it.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover each dish tightly with plastic wrap and keep them in the fridge. Raspberry Mousse stays at its best for up to three days, maintaining that heavenly texture and bright flavor.

Freezing

While you can freeze Raspberry Mousse, keep in mind the texture may change slightly, becoming a bit denser. If you decide to freeze, store in airtight containers without garnish for up to one month. Thaw overnight in the fridge for the smoothest results.

Reheating

Mousse doesn’t need reheating—it’s meant to be enjoyed chilled! If you’ve frozen your Raspberry Mousse, simply thaw gently in the refrigerator and then serve cold with fresh garnishes. No warming or microwaving needed.

FAQs

Can I make Raspberry Mousse without gelatin?

If you don’t use gelatin, the mousse won’t set with the same pillowy structure, but you can substitute with agar-agar or simply enjoy it as a softer, spoonable dessert. Some recipes use whipped egg whites for stability—worth a try if you’re feeling adventurous.

Can I use other berries instead of raspberries?

Absolutely! Blackberries, strawberries, or even a mix of berries create lovely results, though the flavor, sweetness, and color will all change a little. Raspberries, in my opinion, pack the most vibrant punch, but don’t let that stop you from playing with what’s in season.

What’s the best way to strain raspberry seeds?

A fine mesh strainer is your best friend here. Pour the cooked raspberry mixture in and use a silicone spatula or wooden spoon to gently press the syrup through, scraping as needed. This step ensures your Raspberry Mousse is beautifully smooth and seed-free.

How far in advance can I make Raspberry Mousse?

You can prepare it up to two days before serving! Just keep it well-covered in the fridge until you’re ready to garnish and serve. It’s a stellar make-ahead dessert for parties or special occasions.

Is this recipe gluten-free?

Yes, the ingredients for Raspberry Mousse are naturally gluten-free. Just take care if you’re serving with cookies or other sides—check their labels to be safe.

Final Thoughts

If you love desserts that feel both elegant and effortless, you really must try Raspberry Mousse. Every bite is like a little celebration of fresh raspberries, and the texture is pure heaven. Simple ingredients, quick prep, unforgettable results—there’s just nothing quite like it. Give it a shot and treat yourself (and your favorite people) soon!

Raspberry Mousse Recipe

★★★★★

5.3 from 13 reviews

Author: lina
Total Time: 2 hours 30 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the light and luscious Raspberry Mousse, a delightful dessert that bursts with the fresh flavors of raspberries. This creamy mousse is a perfect balance of sweet and tart, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Gelatin Mixture:

2 1⁄3 teaspoons (7 grams) powdered gelatin
3 tablespoons cold water

Raspberry Syrup:

10 oz (2 1/2 cups) fresh or frozen raspberries, thawed
1⁄2 cup granulated sugar
2 tablespoons fresh lemon juice

Whipped Cream:

2 cups heavy whipping cream
1⁄4 cup powdered sugar

Garnish:

8–12 fresh raspberries and extra whipped cream

Instructions

Bloom Gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5-10 minutes.
Make Raspberry Syrup: Cook raspberries, sugar, and lemon juice in a saucepan until sugar dissolves. Strain the syrup to remove seeds.
Combine Ingredients: Add gelatin to the raspberry syrup, then whip cream with powdered sugar until stiff peaks form.
Blend Mixture: Mix a portion of whipped cream with raspberry syrup, then fold in the rest gently.
Chill: Divide mousse into serving dishes, refrigerate for at least 2 hours until set.
Serve: Garnish with whipped cream and raspberries before serving.

Notes

You can use fresh or frozen raspberries for this recipe.
Adjust sugar according to the sweetness of the raspberries.
Ensure the gelatin is fully dissolved for a smooth mousse texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Mixing, Whipping, Chilling
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 15g
Sodium: 40mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 90mg

Keywords: Raspberry Mousse, Dessert, Raspberry, Mousse Recipe, Whipped Cream, Fruit Dessert