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Raspberry Mousse

French · Dessert · Medium

Raspberry Mousse

Total
6 hr 46 min
Prep
6 hr 40 min
Serves
6
Calories
335
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Tart raspberry puree folds into softly whipped cream for an airy pink mousse, lightly set with gelatin and finished with fresh berries.

Straining the berries gives raspberry mousse a smooth finish without seeds interrupting the foam. A small amount of gelatin supports the whipped cream, so each spoonful stays light rather than becoming a firm jelly.

Cool the raspberry mixture until barely warm before folding in the cream. If it is hot, it melts the foam; if it sets first, it leaves little gelatin lumps through the mousse.

SweetTangyCreamyMake AheadPartyGluten-freeNut-freeEgg-free

Method

  1. Sprinkle unflavored gelatin evenly over cold water in a small bowl. Let stand for until swollen and no dry powder remains.

  2. Combine 2 1/2 cups raspberries with sugar and lemon juice in a saucepan. Cook over medium-low heat for , stirring, until berries collapse. Press through a fine sieve and discard seeds.

  3. Stir the bloomed gelatin into the hot raspberry puree until completely dissolved. Cool for until barely warm but still liquid, stirring occasionally.

  4. Whip heavy cream to soft peaks. Fold one-third into the raspberry puree to lighten it, then gently fold in the rest until evenly pink.

  5. Divide among 6 glasses and refrigerate for until softly set. Top with remaining raspberries just before serving.

Forkue tips

  • If the puree starts setting before you fold in the cream, warm the bowl briefly over warm water and stir until fluid again.

Storing and reheating

Keep covered in the refrigerator for up to 3 days. Add fresh berries at serving. Do not reheat; freezing and thawing can make the light mousse grainy.

Kitchen gear

Fine mesh strainerTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

335Calories
4gProtein
19gCarbs
29gFat

Raspberry Mousse: FAQ

Can I use frozen raspberries?

Yes. Use them directly in the saucepan and cook until broken down. Save fresh berries for the garnish or omit the garnish.

Is the mousse vegetarian?

No. Standard gelatin is animal-derived. A vegetarian setting agent needs its own tested quantity and method rather than a direct spoon-for-spoon substitution.

How do I store and reheat Raspberry Mousse?

Keep covered in the refrigerator for up to 3 days. Add fresh berries at serving. Do not reheat; freezing and thawing can make the light mousse grainy.

How long does Raspberry Mousse take?

About 6 hr 46 min in total: 6 hr 40 min prep and 6 min cooking.

What do I need to make Raspberry Mousse?

The key ingredients are unflavored gelatin, raspberries, lemon juice and heavy cream, plus pantry basics.

Any tips for Raspberry Mousse?

If the puree starts setting before you fold in the cream, warm the bowl briefly over warm water and stir until fluid again.

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