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Easy Fresh Raspberry Mousse

By 79 Comments

I would be grateful if you shared this recipe :-)

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!

Creamy and delicious, you will want to make this recipe over and over again!

Two glasses are filled with Raspberry Mousse. Fresh raspberries are on top of the mousse, and on the table next to the glasses.

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 :-).

Fresh Raspberry Desserts

I used 1 1/4 cups 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!

Can I use frozen raspberries?

You can definitely use frozen raspberries to make this mousse recipe. If you use frozen fruit, make sure to defrost the raspberries and drain some of the extra liquid so the mousse doesn’t turn out too runny.

Can I use other fruits in this recipe?

Yes! Feel free to experiment with other fruits! Here are a few ideas of fruits to use in this mousse recipe:

  • strawberries
  • blueberries
  • blackberries (if you use blackberries, be sure to strain out the seeds!!)

Here is a link to ALL of my mousse and pudding recipes.

blending the whipped cream and raspberry sauce for the mousse

You will want to cool the raspberry mixture a bit before adding to the whipped cream. See how they blend in so nicely?

What Dish Can I Serve the Mousse In?

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Recipe:

  1. Electric mixer. This is what whips your cream super fluffy for this mousse.
  2. 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 homemade raspberry mousse:

Raspberry Mousse

Raspberry Mousse

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Easy raspberry mousse using fresh sweet raspberries. A kid-favorite!

Ingredients

  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 2 teaspoons gelatin
  • 1 tablespoon lemon juice
  • 1/4 cup organic sugar
  • 1 1/4 cup fresh raspberries
  • 2 cups heavy cream
  • 1 vanilla bean, sliced and seeds removed

Instructions

  1. In a small saucepan, add cold water.
  2. Mix in gelatin and allow to sit for 5 minutes.
  3. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
  4. Bring to boil on medium heat.
  5. Turn down the heat to low and boil for 5 minutes.
  6. Pour mixture into a Vitamix or food processor and blend until smooth.
  7. (This reduces the raspberry seeds.)
  8. Allow to cool 10 minutes.
  9. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
  10. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 319 Total Fat: 29g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 90mg Sodium: 25mg Carbohydrates: 14g Fiber: 2g Sugar: 12g Protein: 3g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert
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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. Hi, I’m doing the recipe right now and I’ve wait more than 10 minutes before I put the raspberry mixture in the whipled cream and the whipped cream melt so I couldn’t fold. I mix the two but it was liquid. Will it be more fluffy during the time it’s in the refrigerator? Thank you!

    Reply

  2. Clearly, I need to play with raspberries more…and make THIS gorgeous number! Not sure how long it would last in my hands b/c mousse goes down so easy. Almost need to be careful or it will disappear too fast LOL. Just pinned…thanks for the great recipe, Sandi 🙂

    Reply

  4. Sandi your photos are absolutely gorgeous and the recipe sounds so easy. I’m going to try this for an upcoming event.

    Reply

  5. What a light and fluffy dessert that won’t leave you feeling heavy. Sometimes after a meal you want a little something sweet, but not a heavy dessert. This would be perfect.

    Reply

  7. Hi there! I am thinking of making this for a bridal shower. Can I substitute vanilla extract for the vanilla bean? I know that the vanilla bean would add a very nice flavor but I would make this for 20 people so it would start to add up haha (since vanilla beans tend to be more expensive.)

    Reply

  9. Just made this tonight and put it in fitness pal and calories were much higher.

    This is a great recipe,thank you for posting it .

    Reply

    • I am so glad you like this recipe. I have found many of the calorie counters are all a bit different. It also depends on serving size…I can try using My Fitness Pal to see how it works, thank you :-).

      Reply

  10. I love everything about this delicious dessert! I love raspberries and making into a yummy mousse is fabulous! My youngest loves making desserts, This will be a great one for us to make together

    Reply

  13. Hi Sandi,
    Where and how do you incorporate the gelatine?
    Also is it necessary to boil the raspberries? They would lose their vitamins. Couldn’t I just liquid them in the vitamix with the sugar and add to the whipped cream?

    Thanks.

    Reply

    • Hi Nick, You could do this without cooking it, I just haven’t tested that way for this recipe. The gelatin is added in step 2 to help it hold its shape. Please come back and let us know how your no cook method works out so others can try it 🙂

      Reply

  15. 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?

    Reply

    • 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.

      Reply

      • 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 🙂

        Reply

  19. 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)?

    Reply

  20. 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.

    Reply

  23. Hi! By heavy cream do you mean whipping cream or table cream? Can’t wait to make these for a bridal shower.

    Thanks!!

    Reply

    • 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

      Reply

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