Introduction

Raspberry mousse is a light, airy dessert bursting with fresh berry flavor and a delicate texture. This elegant treat is perfect for special occasions or a simple indulgence. With a silky mousse and optional raspberry sauce, it’s sure to impress.

A close-up of a spoon holding a large piece of soft, airy pink cake with a sponge-like texture, alongside a dollop of smooth, white cream on its side. The background is softly blurred with pale skin tones suggesting a mouth partly visible in the back, about to eat the bite. The spoon is metallic with a shiny surface catching light. The entire scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7.7 g (2 ½ teaspoons) Unflavored gelatin (1 envelope Knox gelatin powder or 4.5 platinum gelatin sheets)
40 g (2 ⅔ tablespoons) Icy cold water for gelatin powder (or enough for soaking gelatin sheets)
270 g (1 ⅙ cups) Raspberry puree, strained (about 330 g fresh raspberries)
15 g (1 tablespoon) Lemon juice
320 g (1 ⅓ cups) Heavy cream
90 g (from 3 small eggs) Egg whites
13 g (1 tablespoon) Granulated sugar for egg whites
130 g (⅔ cup) Granulated sugar for hot syrup
60 g (4 tablespoons) Water

For the raspberry sauce (optional):

170 g (¾ cup) Raspberry puree, strained (about 210 g fresh raspberries)
17 g (4 teaspoons) Granulated sugar
5 g (1 teaspoon) Lemon juice

Instructions

Step 1: Bloom gelatin by mixing gelatin powder with five times the amount of icy cold water and setting aside for 10 minutes. If using gelatin sheets, soak them in plenty of icy water for 10 minutes, then squeeze out excess water.
Step 2: Puree fresh raspberries using a hand blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside 270 g for the mousse and reserve extra puree for the optional sauce.
Step 3: Heat about a quarter of the raspberry puree gently until warm (50–60°C / 122–140°F). Stir in the bloomed gelatin until fully melted. Mix some cold puree into the warm mixture, then combine everything and stir well. Add lemon juice and set aside at room temperature.
Step 4: Whip the heavy cream until very stiff and fluffy. Refrigerate until ready to use. Re-whip if cream loosens after resting.
Step 5: In a clean bowl, whip egg whites until foamy. Gradually add sugar and continue whipping until fluffy meringue forms.
Step 6: Combine granulated sugar and water in a saucepan. Heat over medium, brushing down sides to prevent crystallization. When syrup reaches 244-246°F (118-119°C), remove from heat.
Step 7: Slowly pour hot syrup into meringue while whipping at high speed. Once warm, reduce speed to medium-low and whip until meringue cools and thickens.
Step 8: Fold half the meringue into the whipped cream gently to keep airiness. Then fold in half the raspberry puree. Add remaining puree and fold until mostly combined, using a spatula to clean sides until mixture is even.
Step 9: Pipe or spoon mousse into serving glasses or cups. Chill in the refrigerator for several hours until fully set.
Step 10 (optional): For raspberry sauce, heat raspberry puree, sugar, and lemon juice until boiling. Cool in the fridge and drizzle over mousse before serving.

Tips & Variations

Use fresh or frozen raspberries to make your own puree for the freshest flavor.
Do not overheat the puree to preserve gelatin strength; keep it warm, not hot.
For a vegan version, substitute gelatin with agar-agar but expect texture differences.
Fold ingredients gently to keep the mousse light and airy.
Re-whip heavy cream if it loosens after refrigeration before folding into the mixture.

Storage

Store raspberry mousse covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. If making the optional raspberry sauce, store it separately and add just before serving. Reheat mousse is not recommended, as it will lose its airy texture.

How to Serve

A small, round dessert with three visible layers: a bottom light yellow sponge cake, a thick middle layer of smooth pink mousse, and a top layer of white whipped cream shaped like soft waves. On top of the whipped cream, there is one red raspberry sprinkled lightly with white powdered sugar, one dark blue blueberry, and two small green mint leaves placed behind the cream. The dessert is placed on a white plate with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make raspberry mousse in advance?

Yes, you can prepare it a day ahead and keep it refrigerated. It will set nicely and flavors will meld beautifully.

What can I use if I don’t have gelatin?

Agar-agar is a common vegetarian alternative, but use carefully and follow package instructions as it sets differently and can alter texture.