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

Description

Raspberry Mousse is a light, creamy dessert bursting with bright raspberry flavor for a refreshing and irresistible treat.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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