Raspberry Mousse

With so many fruits in season during peak summer months, you’ll want to find creative ways to enjoy them. This raspberry mousse recipe offers a unique route to using up your fruit haul. You can craft a restaurant-quality dessert by blending the berries and infusing essential pantry and fridge staples. The best part? You can prepare this delicious treat in advance and refrigerate it for up to three days, making it ideal for when you want to get ahead on prep for special dinners or gatherings.

Raspberry Mousse Ingredients

Alejandro Monfort for Taste Recipes

• Raspberries: We rely on a food processor to blend the raspberries into a puree, creating the base of this mousse. The berries impart sweet, tart and floral notes to this dessert. (Psst: Check out more creative ways to use up raspberries.)
• Sugar: Add granulated sugar to the puree to enhance the sweetness of the raspberries.
• Lemon juice: The citrus infuses tangy notes to cut through the sweetness of the raspberries and sugar in this recipe.
• Unflavored gelatin: Mixing gelatin into the batter helps create the structure and set the mousse, allowing it to have a fluffy, airy texture. 
• Heavy whipping cream: The heavy cream infuses rich flavors and smooth textures to this raspberry mousse. To achieve the airiest texture, make sure the cream is cold before adding it.
• Mint: We use mint as a garnish to add a pop of green color to this pink mousse and provide a refreshing taste.

Directions

Step 1: Puree the raspberries

Alejandro Monfort for Taste Recipes

Place the washed raspberries in a food processor and blend them until smooth. Next, strain the puree using a mesh colander to create a silky texture, removing and discarding the seeds. Transfer the strained puree to a large bowl, then thoroughly mix in the sugar and lemon juice.

Step 2: Make the mousse mixture

Alejandro Monfort for Taste Recipes

In a small saucepan, sprinkle the gelatin over the cold water, and let it stand for one minute. Then, gently heat the saucepan and stir until the gelatin has completely dissolved. Next, mix the gelatin mixture into the puree and combine everything thoroughly. Chill the raspberry mousse in the fridge until it’s slightly thickened, about an hour.

Step 3: Beat the mousse until fluffy

Alejandro Monfort for Taste Recipes

Transfer the mixture to a large bowl. Using a hand mixer on high speed, beat the mousse until it becomes foamy. Then, gradually pour in the heavy whipping cream and continue beating until thickened, about two minutes.

Step 4: Transfer to dishes and chill

Alejandro Monfort for Taste Recipes

Spoon the mousse into individual dessert dishes and cover them. Refrigerate until the mousse sets, one to two hours. Garnish with fresh mint leaves and additional raspberries before serving, as desired.

Alejandro Monfort for Taste Recipes

Raspberry Mousse Variations

• Add graham cracker topping: Enhance your raspberry mousse by sprinkling crushed graham crackers on top. This addition will introduce crunchy textures and a hint of cinnamon to elevate the overall flavor.
• Finish with a touch of chocolate: For rich flavor, you can use a microplane to shave a bar of chocolate on top of the mousse. 
• Grate in some lime zest: Mimic the essence of the raspberry lime rickey drink by infusing your mousse with fresh lime zest to add tangy and aromatic notes.

How to Store Raspberry Mousse

To maintain its texture and flavor, store the raspberry mousse in an airtight container in the refrigerator for up to three days. 

Can you make raspberry mousse ahead of time?

If you’re planning to host a dinner or gathering, you can easily prepare this raspberry mousse in advance. Follow the recipe, store it in the fridge for up to three days, then take it out when you’re ready to serve.

Can you freeze this raspberry mousse recipe?

You can extend the shelf life of mousse by freezing it for up to two months in an airtight container. Just let it sit at room temperature before serving to restore its creamy and airy consistency.

How long does raspberry mousse last?

If you whip up a big batch of raspberry mousse, you can store the leftovers in an airtight container. It’ll last in the refrigerator for up to three days or in the freezer for up to two months.

Raspberry Mousse Tips

Alejandro Monfort for Taste Recipes

Do you need a food processor to make this raspberry mousse recipe?

We rely on a food processor to turn the raspberries into a smooth puree. If one isn’t available, use a blender. Remember to smooth out the puree using a mesh strainer to eliminate seeds and achieve the desired consistency.

Can you make a vegan version of this raspberry mousse recipe?

To create a plant-based version of this recipe, swap out the gelatin for agar powder or tofu as a thickening agent, and use full-fat coconut milk instead of heavy whipping cream.

Can you use store-bought whipped cream instead of making a homemade one?

In this recipe, we use homemade whipped cream instead of store-bought to maintain the mousse’s stability. We achieve the desired thick and airy texture by whipping the cream with a hand mixer.