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Raspberry Mousse

A light, creamy, and beautifully pink raspberry mousse with a delicious sweet-tart flavor. This elegant chilled dessert is perfect for birthdays, Valentine's Day, anniversaries, dinner parties, holidays, and other special occasions.
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Prep Time 15 minutes
Cook Time 5 minutes
chill time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 Serving
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh raspberries
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh raspberries for garnish
  • Whipped cream optional
  • Dark or white chocolate shavings optional
  • Fresh mint leaves optional

Equipment

  • Blender or food processor
  • Fine-mesh sieve
  • Small saucepan
  • Small mixing bowl
  • Large mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • 6 dessert glasses or ramekins
  • Refrigerator

Method
 

  1. Add the raspberries, sugar, and lemon juice to a blender or food processor.
  2. Blend until the mixture becomes smooth.
  3. Strain the raspberry puree through a fine-mesh sieve to remove the seeds.
  4. Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes.
  5. Warm the raspberry puree gently in a saucepan over low heat.
  6. Add the bloomed gelatin and stir until completely dissolved.
  7. Remove from the heat and allow the raspberry mixture to cool to room temperature.
  8. In a large mixing bowl, whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form.
  9. Gently fold the cooled raspberry mixture into the whipped cream.
  10. Continue folding until the mixture is smooth and evenly combined.
  11. Divide the mousse between six dessert glasses or serving cups.
  12. Cover and refrigerate for at least 2 hours, or until completely set.
  13. Garnish with fresh raspberries, whipped cream, chocolate shavings, or mint leaves.
  14. Serve chilled and enjoy.

Notes

  • Use fresh, ripe raspberries for the best flavor and color.
  • Straining the raspberry puree creates a smoother mousse by removing the seeds.
  • If the raspberries are particularly tart, adjust the sugar to taste.
  • Allow the raspberry mixture to cool before folding it into the whipped cream.
  • Fold gently to preserve the light and airy texture.
  • Do not overmix the mousse.
  • Refrigerate until completely set before serving.
  • Add delicate toppings shortly before serving.
  • Keep refrigerated and enjoy within 2–3 days.