Raspberry mousse is a light and flavorful dessert to enjoy anytime. This mousse recipe is full of fresh raspberries to keep this dessert fresh and fruity!
Welcome to one of the most popular recipes on my site right now! I just wanted to say hello and invite you to look around my blog, check out some recipes, and let me know what you think :-). If you love this recipe, please share with your friends so they can enjoy it too.
When trying to come up with a dessert recipe that my family will love, I knew I wanted to create something different than my usual chocolate laden dessert. Something I don’t make very often….a fruity dessert recipe full of flavor.
A quick trip to the grocery store and I saw so many fresh raspberries. What would we do if these raspberries were not available all year round? We are definitely lucky here in the U.S. Raspberries were on sale with a buy one carton, get one free sale at our local Nob Hill so that made my decision a lot easier :-).
This creamy mousse recipe with fresh raspberries is quick and easy to put together.
I used 1 cup of fresh raspberries and but it didn’t make my dessert quite as pink as I had hoped. Feel free to add a few drops of beet juice or food coloring if you would like a more vibrant color to this dessert. You can even use different fresh fruit like strawberries or blackberries!
What are some of your favorite fresh raspberry recipes?
Here is a link to ALL of my mousse and pudding recipes.
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Tools You Need To Make This Recipe:
- Electric mixer. This is what whips your cream super fluffy for this mousse.
- Bowls that don’t slide all over your counter! These rubber bottom mixing bowls are the best. You will fall in love with them too, if you are crazy like me 🙂
Easy raspberry mousse using fresh sweet raspberries. A kid-favorite!
- 1/4 cup cold water
- 1/2 cup boiling water
- 2 teaspoons gelatin
- 1 tablespoon lemon juice
- 1/4 cup organic sugar
- 1 cup fresh raspberries
- 2 cups heavy cream
- 1 vanilla bean sliced and seeds removed
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In a small saucepan, add cold water.
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Mix in gelatin and allow to sit for 5 minutes.
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Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
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Bring to boil on medium heat.
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Turn down the heat to low and boil for 5 minutes.
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Pour mixture into a Vitamix or food processor and blend until smooth.
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(This reduces the raspberry seeds.)
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Allow to cool 10 minutes.
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In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
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Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.
How about this miso caramel mousse?
White Chocolate Mocha Mousse (Starbuck’s Copycat flavor!)
Pumpkin Mousse with Maple Bacon Praline
This looks delicious!
Thank you Allie 🙂
These look and sound so good Sandi! Love this alternative to chocolate for Valentine’s Day.
Thank you Sharon 🙂
This looks so refreshing and delicious. Great way to end a nice meal. I have just about a cup of raspberries in the fridge that need to be used up. Perhaps we’ll top off our night with this tonight!
Enjoy Rachel 🙂
Oh I love the fluffiness, it looks so light and delicious. Lovely!
Thank you Mary, I hope you enjoy it.
You make the best recipes ever. That pink mousse looks so good.
Thank you Rini 🙂
What a gorgeous dessert…so simple and fun to eat!
Thank you Linda 🙂
So fluffy, light and gorgeous with those fresh berries!
Thank you so much Kecia 🙂
Looks heavenly! Such a pretty dessert for Valentine’s Day.
Thank you Katie 🙂
What an awesome recipe you have here, I am so happy I came across this one. I could go for a delicious treat like your Raspberry Mousse
Thank Heidy 🙂
This is so pretty and looks so light and fluffy! A nice chocolate alternative!
Thank you Patricia 🙂
Your mousse looks so gorgeous and luscious. One of my favorite desserts.
Thank you Cindy 🙂
You grind up the vanilla bean?
Hi Diana,
I slice the vanilla bean lengthwise then scoop out the seeds into the mixture. You can then toss the pod in the compost after the beans are removed.
I love raspberries, looks so light and fluffy and delicious, can’t wait to try it!
Thank you Nettie 🙂
This mousse looks so fluffy, I love the color. Beautiful pictures, Sandi! 🙂 Pinning!
Thank you Elena 🙂
I’m allergic to dairy. Would this work with coconut cream?
Hi Nancy, Up until a couple of weeks ago, I would have said I don’t know. My neighbor is also dairy free and she found this incredible whipped cream maker that works really well with coconut cream. This leads me to believe it is totally possible to use coconut cream. I hope this helps.
Sandi
Hi! By heavy cream do you mean whipping cream or table cream? Can’t wait to make these for a bridal shower.
Thanks!!
Hi Carly, Thanks for stopping by. I do mean whipping cream, as you will need to whip it into fluff to add to the mousse. I hope your guests enjoy the mousse 🙂
Where did you add the lemon juice ?
Hi Amanda,
I added it to the cooking raspberries. Thank you and I hope you enjoy this dessert 🙂
This is an elegant dessert. So light and delicious. This is my kind of dessert.
Thank you Divya 🙂
Your Raspberry Mousse recipe sounds so easy and it looks delicious. It’s a wonderful dessert for any time of the year, but I certainly can see how it would be a special Valentine’s Day treat.
This is such a beautiful dessert and I am hoping to make it for a dessert table in a month. About how many servings would this make if piped into 6 oz party cups (kind of like your picture)?
Hi Crystal, I would say it will serve 5-6 people. Enjoy 🙂
This looks delicious. I tried only chocolate flavor. I have to try this too!
I hope you like it Uma 🙂
Could this be used for cake filling layers?
Hi Amber, I think it will hold up great. Just keep it refrigerated. I appreciate your stopping by to visit my blog 🙂
Hi Sandi
How much person is this recipes?
Hi Rahel, do you mean how many servings will this recipe make? My family likes this a lot so bigger portions. It made 4 portions for us. I hope this helps.
Hello, I followed your recipe but my mousse came out grainy and after refrigerating it, the bottom had a layer of gelatin… Do you know what I did wrong?
Hi Monica,
I am happy to help you. Did you use a Vitamix to really puree the raspberries to liquefy? If you could please let me know the steps you have taken, and the ingredients you used, I will try to help. I have made this numerous times, as have many readers and I haven’t heard of any troubles. Thank you.
Hi sandi,
I used a hand pusler for the raspberrys then used a strainer to take out any excess seeds.
I did use lemon concentrate rather than real lemon juice as I didn’t have any in my fridge. Could it be this that altered the outcome? The grainy-ness is almost like mixing lemon juice with milk. Other than the lemon, I followed your steps exactly.
Thanks for your help as it tastes good! It’s just the texture 🙂
Hi Monica, I am not sure because I have never used a hand pulser. I can’t imagine lemon juice would be the issue. Did you cook the lemon juice with the raspberries?