There’s something undeniably elegant about raspberry mousse. It’s light, airy, and bursting with the fresh, tangy sweetness of raspberries. Whether you’re using it as a luscious cake filling or enjoying it as a stand-alone dessert, this raspberry mousse is pure decadence in every spoonful.
This recipe is perfect for special occasions, from birthdays to anniversaries, but it’s also simple enough to whip up when you’re craving something sweet and refreshing. The bright raspberry flavor pairs beautifully with vanilla cakes, chocolate cakes, or even as a layer in a parfait. The best part? It requires just a handful of ingredients and a little bit of patience to create a dessert that looks and tastes like it came from a high-end bakery.
Let’s dive into this creamy, dreamy raspberry mousse recipe that will elevate any dessert table!
Why You’ll Love This Recipe
- Versatile: Use it as a cake filling, serve it in elegant dessert cups, or layer it with cookies and whipped cream for a parfait.
- Light & Airy: The mousse has a smooth, fluffy texture that melts in your mouth.
- Easy to Make: With simple steps and minimal ingredients, this recipe is beginner-friendly.
- Perfectly Balanced Flavor: The tartness of the raspberries contrasts beautifully with the creamy sweetness of the mousse.
- Great for Any Occasion: Whether for a fancy dinner or a casual treat, this mousse fits every event.
Ingredients You’ll Need
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extrac
How to Make Raspberry Mousse
Step 1: Prepare the Raspberry Puree
Start by placing the raspberries and sugar in a saucepan over medium heat. Stir occasionally until the raspberries break down and the sugar dissolves, creating a thick, juicy mixture. This should take about 5–7 minutes.
Once the mixture is soft and bubbly, remove it from the heat and strain it through a fine-mesh sieve into a bowl. This step removes the seeds, leaving you with a smooth raspberry puree. Set the puree aside to cool.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to allow the gelatin to absorb the water and “bloom.”
After the gelatin has bloomed, heat it in the microwave for about 10 seconds, just until it dissolves into a liquid. Stir well and add it to the raspberry puree, mixing thoroughly.
Step 3: Whip the Cream
In a large mixing bowl, pour in the heavy whipping cream and add the vanilla extract. Using a hand mixer or stand mixer, whip the cream until it forms soft peaks. Be careful not to overwhip—it should be light and fluffy, not stiff.
Step 4: Fold Everything Together
Once the raspberry mixture has cooled to room temperature, gently fold it into the whipped cream. Use a spatula and fold in a circular motion to keep the mousse light and airy. Mix until well combined but do not overwork the mixture.
Step 5: Chill and Serve
Transfer the raspberry mousse into dessert glasses, bowls, or an airtight container if using it as a cake filling. Refrigerate for at least 2 hours, or until the mousse is fully set.
Serve chilled, garnished with fresh raspberries, a dollop of whipped cream, or a sprinkle of chocolate shavings for extra indulgence.
Helpful Tips
- Use Fresh Raspberries When Possible: Fresh berries give the best flavor, but frozen ones work just as well—just thaw and drain excess liquid before using.
- Straining is Key: To get a silky-smooth mousse, don’t skip the step of straining the raspberry puree to remove seeds.
- Don’t Overwhip the Cream: Soft peaks are ideal for keeping the mousse light and fluffy. Overwhipped cream can become grainy.
- Let It Set Properly: Chilling for at least 2 hours helps the mousse achieve the perfect texture. Overnight chilling works even better for a firmer consistency.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Desserts
- Method: No-Bake
- Cuisine: French-inspired
- Diet: Vegetarian
Notes
- This mousse can be used as a cake filling between layers of sponge cake, chocolate cake, or even macarons.
- To make it extra special, layer it with crushed cookies or ladyfingers for a mousse parfait.
- Store leftover mousse in the refrigerator for up to 3 days in an airtight container.
Nutritional Information (Per Serving)
- Calories: 210
- Carbohydrates: 22g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 10mg
- Fiber: 3g
- Sugar: 18g
Frequently Asked Questions
Can I make this mousse ahead of time?
Yes! Raspberry mousse actually benefits from sitting in the fridge for a few hours, allowing the flavors to meld and the texture to set properly. You can prepare it up to 2 days in advance.
What if I don’t have gelatin?
If you prefer a vegetarian option, you can use agar-agar instead of gelatin. However, the texture may be slightly different, as agar sets firmer than gelatin.
Can I freeze raspberry mousse?
While you can freeze it, the texture may change slightly once thawed. If using it as a cake filling, freezing should be fine, but for serving as a dessert, it’s best enjoyed fresh.
What cakes pair well with raspberry mousse?
This mousse complements vanilla sponge cakes, chocolate cakes, and even lemon-flavored cakes beautifully. It also works well as a layer in cheesecakes.
How do I make a firmer mousse for cake filling?
To ensure a firmer consistency when using this as a cake filling, add an extra ½ teaspoon of gelatin. This will help it hold its shape between cake layers.
Storage Instructions
- Refrigeration: Store raspberry mousse in an airtight container in the refrigerator for up to 3 days.
- Freezing: If needed, freeze in an airtight container for up to a month. Thaw in the fridge before serving.
Related Recipes
If you loved this raspberry mousse, you might also enjoy these other creamy delights:
- A Sweet Treat to Remember: Dulce de Leche Mousse
- Pistachio Panna Cotta – A Silky Italian Delight
- Light and Creamy Raspberry Mousse
- Lemon Raspberry Cupcakes
Conclusion
Whether you’re using this raspberry mousse as a luxurious cake filling or serving it in dessert cups, it’s sure to impress. With its vibrant flavor and cloud-like texture, it’s the perfect treat for any occasion. The best part? It’s surprisingly simple to make!
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Raspberry Mousse Cake Filling and Dessert
Description
There’s something undeniably elegant about raspberry mousse. It’s light, airy, and bursting with the fresh, tangy sweetness of raspberries. Whether you’re using it as a luscious cake filling or enjoying it as a stand-alone dessert, this raspberry mousse is pure decadence in every spoonful.
This recipe is perfect for special occasions, from birthdays to anniversaries, but it’s also simple enough to whip up when you’re craving something sweet and refreshing. The bright raspberry flavor pairs beautifully with vanilla cakes, chocolate cakes, or even as a layer in a parfait. The best part? It requires just a handful of ingredients and a little bit of patience to create a dessert that looks and tastes like it came from a high-end bakery.
Let’s dive into this creamy, dreamy raspberry mousse recipe that will elevate any dessert table!
Ingredients
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Start by placing the raspberries and sugar in a saucepan over medium heat. Stir occasionally until the raspberries break down and the sugar dissolves, creating a thick, juicy mixture. This should take about 5–7 minutes.
Once the mixture is soft and bubbly, remove it from the heat and strain it through a fine-mesh sieve into a bowl. This step removes the seeds, leaving you with a smooth raspberry puree. Set the puree aside to cool.
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to allow the gelatin to absorb the water and “bloom.”
After the gelatin has bloomed, heat it in the microwave for about 10 seconds, just until it dissolves into a liquid. Stir well and add it to the raspberry puree, mixing thoroughly.
In a large mixing bowl, pour in the heavy whipping cream and add the vanilla extract. Using a hand mixer or stand mixer, whip the cream until it forms soft peaks. Be careful not to overwhip—it should be light and fluffy, not stiff.
Once the raspberry mixture has cooled to room temperature, gently fold it into the whipped cream. Use a spatula and fold in a circular motion to keep the mousse light and airy. Mix until well combined but do not overwork the mixture.
Transfer the raspberry mousse into dessert glasses, bowls, or an airtight container if using it as a cake filling. Refrigerate for at least 2 hours, or until the mousse is fully set.
Serve chilled, garnished with fresh raspberries, a dollop of whipped cream, or a sprinkle of chocolate shavings for extra indulgence.
Notes
Step 1: Prepare the Raspberry Puree
Start by placing the raspberries and sugar in a saucepan over medium heat. Stir occasionally until the raspberries break down and the sugar dissolves, creating a thick, juicy mixture. This should take about 5–7 minutes.
Once the mixture is soft and bubbly, remove it from the heat and strain it through a fine-mesh sieve into a bowl. This step removes the seeds, leaving you with a smooth raspberry puree. Set the puree aside to cool.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to allow the gelatin to absorb the water and “bloom.”
After the gelatin has bloomed, heat it in the microwave for about 10 seconds, just until it dissolves into a liquid. Stir well and add it to the raspberry puree, mixing thoroughly.
Step 3: Whip the Cream
In a large mixing bowl, pour in the heavy whipping cream and add the vanilla extract. Using a hand mixer or stand mixer, whip the cream until it forms soft peaks. Be careful not to overwhip—it should be light and fluffy, not stiff.
Step 4: Fold Everything Together
Once the raspberry mixture has cooled to room temperature, gently fold it into the whipped cream. Use a spatula and fold in a circular motion to keep the mousse light and airy. Mix until well combined but do not overwork the mixture.
Step 5: Chill and Serve
Transfer the raspberry mousse into dessert glasses, bowls, or an airtight container if using it as a cake filling. Refrigerate for at least 2 hours, or until the mousse is fully set.
Serve chilled, garnished with fresh raspberries, a dollop of whipped cream, or a sprinkle of chocolate shavings for extra indulgence.
