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Raspberry Mousse Recipe

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4.3 from 72 reviews

This Raspberry Mousse is a light and airy dessert bursting with fresh raspberry flavor. Made with fresh or frozen raspberries, whipped cream, and a hint of vanilla, the mousse is sweetened and set with gelatin, creating a smooth, velvety texture. Perfect for a refreshing treat or an elegant finish to any meal.

  • Total Time: 3 hours 23 minutes
  • Yield: 4 servings

Ingredients

Raspberry Puree

  • 1 ½ cups fresh or frozen raspberries
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice

Gelatin Mixture

  • 1 teaspoon powdered gelatin
  • 1 tablespoon cold water

Whipped Cream Mixture

  • 1 cup Shamrock Farms Heavy Whipping Cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt

Optional

  • 2 tablespoons freeze-dried raspberry powder or a few drops of red food coloring

Instructions

  1. Blend Raspberries: Add the raspberries, lemon juice, and granulated sugar into a blender and blend until smooth to create a vibrant raspberry purée.
  2. Strain Mixture: Pour the raspberry purée through a fine mesh sieve to remove seeds, pressing thoroughly to extract all the liquid for a silky texture.
  3. Reduce Purée: Transfer the strained raspberry purée to a small saucepan and cook over medium heat for 6-8 minutes, stirring frequently until the volume reduces by about one third. Remove from heat and allow to cool slightly.
  4. Prepare Gelatin: In a small bowl, sprinkle the powdered gelatin over cold water and stir until fully incorporated. Let it sit for 5 minutes to bloom and set completely.
  5. Dissolve Gelatin: Stir the bloomed gelatin into the warm (not hot) raspberry purée until completely dissolved, ensuring the mousse will set properly.
  6. Add Color (Optional): For richer pink color, whisk in freeze-dried raspberry powder or a few drops of red food coloring into the raspberry mixture now.
  7. Whip Cream: In a large bowl, whip the chilled heavy whipping cream with powdered sugar, vanilla extract, and a pinch of kosher salt until soft to medium peaks form, creating a light base for the mousse.
  8. Fold Mixtures: Gently fold one-third of the raspberry mixture into the whipped cream to lighten it, then carefully fold in the remaining mixture just until the color is evenly distributed without streaks.
  9. Chill: Spoon the mousse into glasses or molds, optionally dust with raspberry powder on top, and refrigerate for at least 3 hours until fully set and chilled.

Notes

  • Use fresh raspberries for the best flavor, but frozen ones work well if thawed properly.
  • Make sure to let the raspberry purée cool slightly before adding gelatin to avoid curdling or clumping.
  • If you want a more intense pink color, freeze-dried raspberry powder adds natural vibrant color without altering flavor much.
  • Whip the cream just to soft-medium peaks—the mousse will be lighter and fluffier this way.
  • The mousse can be made a day ahead and stored covered in the refrigerator.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/raspberry-mousse-recipe/