Whip up a delightful Raspberry Mousse with just raspberries, sugar, gelatin, and heavy cream. A simple, elegant dessert perfect for any occasion!
You know those moments when you’re craving something sweet, but the thought of turning on the oven feels like a Herculean task? That was me last summer. The sun was blazing, and I had a punnet of raspberries that were on the brink of becoming compost. Not wanting to waste them, I embarked on a culinary experiment, aiming for something light, airy, and refreshing. The result? This Raspberry Mousse. It’s become my go-to dessert for warm days, impromptu gatherings, or when I simply want to treat myself without the fuss.
Why You’ll Love This Raspberry Mousse Recipe?
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Simplicity at Its Best: With only four main ingredients, it’s straightforward yet sophisticated.
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No Oven Required: Perfect for those hot days when you want a cool treat without heating up the kitchen.
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Versatile Delight: Whether you’re serving it at a dinner party or enjoying it solo on the couch, it fits every occasion.
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Make-Ahead Magic: Prepare it in advance and let it chill until you’re ready to indulge.
Ingredient Notes:
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Raspberries (12 oz): Fresh or frozen, these berries are the star. If using frozen, no need to thaw; they’ll break down beautifully when heated.
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Sugar (2/3 cup): Balances the tartness of the raspberries. Feel free to adjust based on your sweetness preference.
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Unflavored Gelatin (1 packet or 2¼ tsp): Provides the mousse with its signature airy structure.
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Heavy Whipping Cream (1½ cups): Ensure it’s cold; this helps achieve those soft peaks that give the mousse its light texture.
How To Make Raspberry Mousse?
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Bloom the Gelatin: In a small bowl, sprinkle the gelatin over ¼ cup of cold water. Let it sit for about 5 minutes until it becomes spongy.
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Prepare the Raspberry Mixture: In a saucepan, combine the raspberries, sugar, and another ¼ cup of water. Cook over medium heat until the berries break down, releasing their juices.
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Blend and Strain: Transfer the mixture to a blender and puree until smooth. For a seedless mousse, strain the puree through a fine mesh sieve back into the saucepan.
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Incorporate the Gelatin: Add the bloomed gelatin to the warm raspberry puree. Stir continuously over low heat until the gelatin dissolves completely. Remove from heat and let it cool to room temperature.
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Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Be cautious not to overwhip; we’re aiming for a light, airy texture.
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Combine: Gently fold the cooled raspberry mixture into the whipped cream until well combined.
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Chill: Pour the mousse into serving dishes or glasses. Refrigerate for at least 4 hours, allowing it to set.
Want To Save This Recipe?
Storage Options:
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Refrigeration: The mousse can be stored in the refrigerator for up to 3 days. Ensure it’s covered to prevent it from absorbing other fridge odors.
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Freezing: While it’s best enjoyed fresh, you can freeze the mousse. Note that the texture might change slightly upon thawing, becoming more like a semifreddo.
Variations and Substitutions:
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Berry Swap: Not a raspberry fan? Substitute with strawberries, blueberries, or blackberries.
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Citrus Zing: Add a teaspoon of lemon or lime zest to the raspberry mixture for a refreshing twist.
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Herbal Infusion: Infuse the cream with basil or mint before whipping for an aromatic touch.
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Dairy-Free Version: Use coconut cream in place of heavy cream for a lactose-free alternative.
What to Serve with Raspberry Mousse?
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Elegant Glassware: Serve the mousse in wine glasses or martini glasses for a touch of sophistication.
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Garnish Galore: Top with fresh raspberries, a sprig of mint, or a dollop of whipped cream.
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Layered Delight: Create a parfait by layering the mousse with crushed cookies or granola.
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Chocolate Drizzle: A light drizzle of dark chocolate sauce can elevate the flavor profile.
Frequently Asked Questions:
Do I have to strain the raspberry seeds?
Not necessarily. If you don’t mind the texture, you can skip this step. However, straining results in a smoother mousse.
Can I use gelatin sheets instead of powder?
Yes. Typically, one packet of powdered gelatin equals about four sheets. Ensure you bloom them in cold water before use.
Is there a vegetarian alternative to gelatin?
Agar-agar can be used as a substitute. However, it sets differently, so adjustments might be needed.
This Raspberry Mousse Recipe is a testament to the magic that can happen with a few simple ingredients and a bit of love. Whether you’re impressing guests or treating yourself, it’s a dessert that delivers every time.
If you give it a try, I’d love to hear how it turned out! Share your experiences or any creative twists you added.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Mousse Recipe
Ingredients
- 12 oz fresh or frozen raspberries
- ⅔ cup granulated sugar
- ¼ cup cold water for syrup
- 1 packet or 2¼ teaspoons unflavored gelatin
- ¼ cup cold water to bloom gelatin
- 1½ cups heavy whipping cream chilled
Instructions
Prepare the Gelatin:
- In a small bowl, sprinkle the unflavored gelatin evenly over ¼ cup of cold water. Let it sit undisturbed for 5–10 minutes to bloom and soften.
Cook the Raspberry Mixture:
- In a small saucepan, combine the raspberries, granulated sugar, and ¼ cup of water. Heat over medium heat until the berries soften and begin to break down, stirring occasionally.
Blend and Strain:
- Transfer the raspberry mixture to a blender and process until smooth. If a seedless texture is preferred, pour the purée through a fine-mesh strainer back into the saucepan, using a spoon to press through the liquid.
Dissolve the Gelatin:
- Stir the softened gelatin into the warm raspberry mixture. Return the saucepan to medium heat and bring the mixture to a gentle boil, stirring constantly for 1 minute to fully dissolve the gelatin. Remove from heat and allow to cool to room temperature (approximately 70–80°F).
Whip the Cream:
- In a large chilled mixing bowl, beat the cold heavy cream until stiff peaks form. Take care not to over-whip, as this can affect the mousse's texture.
Fold and Combine:
- Gently fold the cooled raspberry mixture into the whipped cream using a silicone spatula. Mix until fully incorporated and smooth, being careful not to deflate the cream.
Portion and Chill:
- Spoon or pipe the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set. For best results, chill up to 24 hours before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
