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.