Can I use frozen raspberries instead of fresh?

Absolutely! Use 1¾ cups frozen raspberries, thawed and drained. The flavor will be just as delicious, though the color might be slightly less vibrant than with peak-season fresh berries.

How far in advance can I make this mousse?

You can prepare this dessert up to 2 days ahead. In fact, it often tastes better after sitting overnight as the flavors have time to meld together beautifully.

What if I don't have unflavored gelatin?

You can substitute with 1 teaspoon of agar powder for a vegetarian option. Dissolve it in 3 tablespoons of hot water, then proceed with the recipe as written.

Can I make individual portions in different containers?

Yes! This mousse works beautifully in wine glasses, ramekins, or even mason jars. Just ensure whatever container you choose has been chilled first for the best results.

My mousse is too sweet/too tart. Can I fix it?

For overly tart mousse, gently fold in an extra tablespoon of powdered sugar. If it's too sweet, add a squeeze of fresh lemon juice. Make adjustments gradually and taste as you go.

Will this work with other berries?

Definitely! Try strawberries, blackberries, or a mixed berry combination. You may need to adjust the sugar slightly depending on the natural sweetness of your chosen fruit.

Raspberry Mousse Recipe: Light, Airy, and Irresistible

Description

Raspberry Mousse is an irresistible dessert that is light and creamy with bright raspberry flavor that melts in your mouth.

Ingredients

Scale

For the Mousse Base:

2 cups fresh raspberries (or 1¾ cups frozen, thawed)
⅓ cup granulated sugar, divided
1 packet (2¼ teaspoons) unflavored gelatin
3 tablespoons cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice

For Garnish:

½ cup fresh raspberries
Fresh mint leaves (optional)
Lemon zest curls (optional)

Dietary Substitutions:

Dairy-free: Replace heavy cream with chilled coconut cream from a can
Vegan: Use agar powder (1 teaspoon) instead of gelatin and coconut cream
Sugar-free: Substitute with erythritol or stevia to taste
Gluten-free: This recipe is naturally gluten-free

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Instructions

Make the Puree
Blend raspberries with sugar and lemon juice until smooth. Strain to remove seeds.
Bloom the Gelatin
Sprinkle gelatin over cold water and let sit 5 minutes.
Dissolve Gelatin
Microwave or gently heat until fully melted, then cool slightly.
Mix with Puree
Whisk dissolved gelatin into the raspberry puree until smooth.
Whip the Cream
Whip cream, sugars, and vanilla to soft peaks.
Fold Together
Gently fold raspberry mixture into whipped cream until combined.
Chill
Divide into glasses and refrigerate at least 4 hours until set.

Prep Time: 20m
Cook Time: 4h
Category: Dessert
Cuisine: American

Nutrition

Calories: 185 calorie
Fat: 12g
Carbohydrates: 18g
Fiber: 4g
Protein: 3g