Nothing quite compares to that first spoonful of perfectly light, airy raspberry mousse melting on your tongue. This elegant French dessert has graced family dinner tables and fancy restaurants for generations, and there’s something magical about its cloud-like texture combined with the bright, tangy burst of fresh raspberries.
I discovered my love for raspberry mousse during a summer when my garden raspberry bushes were practically overflowing. After making jam, pies, and countless smoothies, I wanted something that would showcase those gorgeous berries in their most refined form. This raspberry mousse recipe delivers exactly that – a dessert that feels luxurious but comes together with simple techniques and ingredients you likely already have at home.
What makes this mousse special is its perfect balance of sweetness and tartness, plus that impossibly light texture that seems to float rather than sit on your spoon. Whether you’re planning a romantic dinner or want to impress guests with minimal effort, this dessert never fails to deliver that “wow” moment.
Ingredients
For the Raspberry Base:
- 2 cups fresh raspberries (or 1½ cups frozen, thawed)
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin powder
For the Mousse:
- 1 cup heavy whipping cream, cold
- 3 large egg whites, room temperature
- Pinch of salt
For Garnish (optional):
- Fresh raspberries
- Mint leaves
- White chocolate shavings
Substitution Ideas:
- Dairy-free: Replace heavy cream with chilled coconut cream
- Vegan: Use aquafaba (chickpea liquid) instead of egg whites and agar powder instead of gelatin
- Lower sugar: Reduce sugar by half and add stevia to taste
- Gluten-free: This recipe is naturally gluten-free
Time & Planning
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Make-Ahead Tips: This mousse actually improves with time – prepare it up to 24 hours ahead for the best texture and flavor development. The raspberry base can be made up to 2 days in advance.
Time-Saving Strategy: While the gelatin is blooming, start preparing your raspberry puree. This overlapping saves about 5 minutes and keeps the process flowing smoothly.
How to Make It
1. Prepare the Raspberry Puree
Combine fresh raspberries, sugar, and lemon juice in a food processor. Blend until completely smooth, then strain through a fine-mesh sieve to remove seeds. You should have about 1 cup of silky puree. The mixture should taste bright and balanced – adjust lemon juice if needed.
2. Bloom the Gelatin
Sprinkle gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it looks spongy and has absorbed all the liquid. This step ensures your mousse will set properly without any gritty texture.
3. Dissolve the Gelatin
Microwave the bloomed gelatin for 15-20 seconds until completely melted, or place the bowl over simmering water. Whisk the warm gelatin into your raspberry puree until smooth. Let this mixture cool to room temperature, stirring occasionally.
4. Whip the Cream
Using a stand mixer or hand mixer, whip the cold heavy cream to soft peaks. Don’t overbeat – you want billowy, soft peaks that hold their shape but aren’t stiff. Set aside in the refrigerator.
5. Beat the Egg Whites
In a clean bowl, whip egg whites with a pinch of salt until they form firm, glossy peaks. The whites should hold their shape when you lift the beaters but not look dry or grainy.
6. Fold Everything Together
Gently fold one-third of the whipped cream into the cooled raspberry mixture to lighten it. Then fold in the remaining cream, followed by the egg whites. Use a light hand – aggressive mixing will deflate your mousse.
7. Chill and Set
Divide the mousse among 6 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The mousse should feel set but still have a slight jiggle when ready.
Nutrition Overview
Each serving contains approximately:
- Calories: 180-200
- Protein: 4g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 3g
This dessert provides vitamin C from raspberries and is naturally lower in calories than many cream-based desserts. Nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Variations
Lighter Version: Replace half the heavy cream with Greek yogurt for added protein and reduced calories. The texture will be slightly denser but equally delicious.
Sugar-Reduced: Cut the sugar in half and add 2-3 drops of liquid stevia. The natural raspberry flavor will be more pronounced.
Protein-Packed: Fold in 2 tablespoons of vanilla protein powder with the raspberry mixture for a post-workout treat.
Serving Ideas
Serve in elegant wine glasses topped with a few fresh berries and a sprig of mint for a restaurant-quality presentation. This mousse pairs beautifully with crisp champagne or a light dessert wine.
For casual gatherings, layer it in mason jars with crushed graham crackers for a deconstructed cheesecake effect. It also works wonderfully as a filling for cream puffs or as a topping for angel food cake.
The bright color and fresh flavor make it perfect for spring and summer entertaining, though the comfort factor works year-round.
Common Mistakes & How to Fix Them
Grainy Texture: Usually caused by undissolved gelatin. Always bloom it properly and ensure it’s completely melted before adding to the fruit mixture.
Mousse Won’t Set: Check that your gelatin hasn’t expired. Also, if the raspberry mixture was too warm when you added the cream, it might prevent proper setting.
Deflated Mousse: Overmixing deflates the air bubbles. Always fold gently and stop as soon as ingredients are just combined.
Too Sweet or Tart: Taste your raspberry puree before adding gelatin and adjust with lemon juice or a touch more sugar.
Storage & Reheating
Store covered in the refrigerator for up to 3 days. The texture is best within the first 24 hours, though it remains delicious longer.
This mousse doesn’t freeze well due to the cream and egg whites, which can separate when thawed. However, you can freeze just the raspberry base for up to 3 months.
For best results, remove from refrigerator 10 minutes before serving to allow the flavors to brighten slightly at room temperature.
Conclusion
This raspberry mousse recipe proves that impressive desserts don’t require complicated techniques or exotic ingredients. With its perfect balance of sweet and tart flavors wrapped in an impossibly light texture, it’s destined to become your go-to elegant dessert.
The beauty lies in its simplicity – let the raspberries shine while the cream and egg whites provide that signature airy texture that makes mousse so special. Whether you’re a beginner cook or seasoned baker, this recipe delivers consistent, restaurant-quality results every time.
I’d love to hear how your mousse turns out! Share your variations or serving ideas in the comments below.
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Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Absolutely! Thaw them completely and drain excess liquid before pureeing. You might need to adjust the sugar slightly as frozen berries can be less sweet.
How do I know if my mousse has set properly?
It should feel firm when lightly touched and have a slight jiggle when you shake the glass. If it’s still liquid after 6 hours, the gelatin may not have been properly dissolved.
Can I make this without raw egg whites?
Yes, substitute with 1 cup of additional whipped cream for a denser but still delicious mousse. You can also use pasteurized egg whites if raw eggs are a concern.
Why did my mousse separate?
This usually happens when the raspberry mixture is too warm when you fold in the cream, or if the ingredients are folded too vigorously. Always let the fruit mixture cool completely first.
Can I use other berries?
Definitely! Strawberries, blackberries, or mixed berries work beautifully. Adjust sugar based on the natural sweetness of your chosen fruit.
How far ahead can I make this?
The mousse is actually better when made 6-24 hours ahead, allowing flavors to meld and texture to perfect. Don’t make it more than 2 days in advance.
Raspberry Mousse Recipe: Light and Creamy Dessert
- Total Time: 4h20m
- Yield: 4 servings 1x
Description
Raspberry Mousse is a light, creamy dessert bursting with bright raspberry flavor for a refreshing and irresistible treat.
Ingredients
For the Raspberry Base:
- 2 cups fresh raspberries (or 1½ cups frozen, thawed)
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin powder
For the Mousse:
- 1 cup heavy whipping cream, cold
- 3 large egg whites, room temperature
- Pinch of salt
For Garnish (optional):
- Fresh raspberries
- Mint leaves
- White chocolate shavings
Substitution Ideas:
- Dairy-free: Replace heavy cream with chilled coconut cream
- Vegan: Use aquafaba (chickpea liquid) instead of egg whites and agar powder instead of gelatin
- Lower sugar: Reduce sugar by half and add stevia to taste
- Gluten-free: This recipe is naturally gluten-free
Instructions
1. Make the Raspberry Puree
Blend raspberries, sugar, and lemon juice until smooth. Strain out the seeds. You should have about 1 cup of puree. Adjust lemon juice if needed.
2. Bloom the Gelatin
Sprinkle gelatin over 3 tablespoons cold water. Let sit 5 minutes until spongy.
3. Melt the Gelatin
Microwave bloomed gelatin for 15–20 seconds (or melt over simmering water). Whisk into the raspberry puree until smooth. Let cool to room temperature.
4. Whip the Cream
Whip cold heavy cream to soft peaks. Chill until ready to use.
5. Whip the Egg Whites
Beat egg whites with a pinch of salt until firm, glossy peaks form.
6. Combine Gently
Fold one-third of the whipped cream into the raspberry mixture, then fold in remaining cream. Gently fold in egg whites.
7. Chill to Set
Divide into 6 glasses or ramekins. Cover and refrigerate at least 4 hours or overnight until softly set.
- Prep Time: 20m
- Cook Time: 4h
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 180 calories
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g