This 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!
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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? I also love this Gluten Free Chocolate Raspberry Layer Cake!
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 🙂
How to make raspberry mousse:
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
- In a small saucepan, add cold water.
- Mix in gelatin and allow to sit for 5 minutes.
- Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
- Bring to boil on medium heat.
- Turn down the heat to low and boil for 5 minutes.
- Pour mixture into a Vitamix or food processor and blend until smooth.
- (This reduces the raspberry seeds.)
- Allow to cool 10 minutes.
- In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
- 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!)