If you’re craving a light and fruity dessert, this fresh raspberry mousse recipe is smooth, creamy, and bursting with real raspberry flavor. It’s naturally gluten-free and easy to make with just a few ingredients. You can serve it in glasses or use it as a mousse cake filling. Whether you’re making it for a summer party, a holiday, or to enjoy something refreshing, this raspberry mousse recipe is one you’ll want to keep on repeat.
Summers get pretty hot here, and I rarely use the oven because it heats up the house more. That is why I love this no-bake dessert. It only cooks briefly, then it just needs to chill! This easy raspberry mousse recipe is my go-to summer dessert when raspberries are at their peak flavor.
If you enjoy serving mousse for dessert, try this Pumpkin Mousse or this Vanilla Mousse recipe!
Recipe Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Raspberries – You can use fresh or frozen raspberries in this raspberry mousse recipe. I think fresh turn out better due to the liquid that comes when you defrost frozen raspberries.
- Heavy Cream – Do not use half and half. I noticed So Delicious now makes a dairy-free heavy cream, but I haven’t tested it yet.
- Gelatin – You can buy Knox gelatin or a vegan version. Both will work in this recipe.
A Note From My Kitchen
Don’t be surprised if the color of your mousse isn’t super pink—raspberries vary. You can always boost the hue with a drop of beet juice or pink food coloring. If you want to use this mousse in a cake, add a little more gelatin and freeze the layer before assembling. It works beautifully!
How to Make Raspberry Mousse (Step-by-Step)
Bloom the gelatin. Let the gelatin sit in cold water for 5 minutes. This gives your mousse the structure it needs to hold up, especially if you’re layering it in a cake.
How to know it’s ready: The gelatin will look thick, slightly rubbery, and no longer powdery. If it still looks dry or gritty, let it sit for another minute or two before heating.
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Use an electric mixer or stand mixer with a paddle attachment to make the whipped cream.
Fold in the raspberry mixture. Gently fold the cooled raspberry purée into the whipped cream. Be careful not to deflate the mixture—this is what makes the mousse airy and light. Always make sure the raspberry mixture is completely cooled before adding it to the whipped cream!! Hot raspberry = melted, thin mousse!
🔑 Sandi says: See the recipe card for the full step-by-step directions.
Frequently Asked Questions:
Yes, all you have to do is defrost the berries and drain excess liquid first so the mousse isn’t too runny.
A wine glass, fancy glass, ramekin, or small bowl.
This mousse will keep fresh for up to 3 days in an airtight container. I do not recommend freezing this mousse.
You can add the chilled raspberry mousse to a store-bought graham cracker crust to make a raspberry mousse pie, or you can add it to this almond flour and coconut no-bake crust!
More Gluten-Free Desserts:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fresh Raspberry Mousse
Equipment
Ingredients
- ¼ cup cold water
- ½ cup boiling water
- 2 teaspoons gelatin Knox * see note
- 1 tablespoon lemon juice
- ¼ cup cane sugar
- 1 ¼ cup fresh raspberries
- 2 cups heavy cream * see note
- 1 teaspoon vanilla extract or one vanilla bean sliced and seeds removed
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Instructions
- In a small saucepan, add 1/4 cup cold water. Mix in 2 teaspoons gelatin and allow the mixture to sit for 5 minutes. (This is called blooming the gelatin.)
- Stir in 1/2 cup boiling water, 1 teaspoon vanilla extract or one vanilla bean, 1/4 cup cane sugar, 1 tablespoon lemon juice, and 1 1/4 cup fresh raspberries.
- Bring the berry mixture to a boil over medium heat. Turn down the heat to low and boil for 5 minutes.
- Pour the mixture into a Vitamix or food processor and blend until smooth. This will blend the raspberry seeds so there are no crunchy bits in the mousse.
- Allow the raspberry mixture to cool 15-20 minutes. You don't want it to be hot!
- Pour 2 cups heavy cream into a large mixing bowl and beat with an electric mixer until stiff peaks form. This can take a few minutes.
- Gently fold in the raspberry mixture into the whipped cream and allow it to cool in the refrigerator for at least 1 hour.
Video
Notes
- Use heavy cream, not half and half. Half and half will not whip and create fluffy peaks.
- You can use vanilla extract if you can’t find vanilla beans.
- Feel free to use regular gelatin or a vegan substitute. I used Knox to test this recipe
- This mousse will keep for up to 3 days in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I made this for an Easter dinner dessert competition. I used strawberries instead of raspberries and pectin instead of gelatin. I didn’t win the competition but almost everyone liked it. It would go great on a light vanilla cake or even angel food cake. Very good!
It is good to know that pectin worked for this recipe. Thank you for coming back to share your changes.
I have one question. Do you pout 2 cups of heavy cream into a bowl and whip that? Or do you use 2 cups of cream that is already whipped?
You whip the 2 cups; that is all the cream you need. I hope this helps.
This tastes great but I couldn’t get a little more get it to whip up for some reason. So I added a bit more gelatin and made it into jello. All I did different was strain the seeds and pulp but I can’t see that stopping the whipping cream from whipping up. I will try again. I used fresh raspberries from my garden.
Hi Lisa, That is strange. To confirm, you used heavy whipping cream and not half and half or a vegan substitute?
Sorry if I’m on the wrong track here; did you put the raspberry mixture into the cream before whipping? If so, that would have hindered your cream from whipping up. The use of “add” could be a little misleading here– the bowl is supposed to be empty before you put in the cream, then you fold the whipped cream and raspberry mixture together after.
Hi Gigi, you want to whip the cream first. I can clarify. Thank you very much.
Can this be made a day ahead? Thank you1
Hi Linda, I have not tested making it ahead. How many days ahead are you thinking?
I was thinking about making it a day ahead. Thanks, Sandi
Hi Linda, I think that should be okay. I would put it in an air-tight container so it doesn’t dry out.
This is a delicious easy mousse recipe. I used frozen raspberries (because I had them) and then folded a few fresh raspberries into the mousse. I made a parfait of this mousse with coconut mousse and it was superb. Highly recommend this recipe.
I am so glad you liked it Marguerite. I would love if you could give it a star rating so others can quickly see it is a good recipe :-). Thank you!
I can’t wait to try this! Is there anything I should consider if I’m planning on using frozen raspberries?
Hi Jessica, just make sure to thaw them out really well.
Be sure to drain them. I spooned mousse into a shortbread pie as its filling. Be sure to refrigerate at least 1 hr. A great recipe.
I am glad you liked it, thank you for the tip!
Hello! I made this just this evening. Fabulous! The only adjustment I made was I used an artificial sweetener as I’m trying to reduce my sugar consumption. It worked! Thank you.
Timmi
Wow, that is great to know. Which sweetener did you use?
Hi Sandi,
Thank you for the reply. I used stevia granuals. It was just so great. I’d def make this one again. Maybe try another berry next time. Thanks again!
Thank you so much Timmi. I will have to give it a try.
Hi Sandi
Trying your mousse this evening.
How long do you think it would last in the fridge and still be good to eat please??
Thanks
Hi Helen, this mousse should keep 2 days in the refrigerator. Thank you!
Hi there, this sounds lovely and plan to make it for Christmas. A question however, as I may not be able to find a vanilla pod, how much extract should I use. Lastly, if I do find a pod, do I remove it after the cooking process?
Thanks so much, can hardly wait for dessert time.
Hi Diane, you can use 1 teaspoon of vanilla extract instead of a pod. In making this you actually want the itsy bitsy seeds inside, not the whole pod 🙂
Thanks so much, and Happy Holidays to you and yours
Super yummy! Thank you for this recipe! First time I ever used a Vanilla Bean! This was super easy for me which is saying a lot since I’m so scared of the kitchen!!! I’m learning I’m learning!!
I am so glad you liked it Sharon :-).
I made the raspberry mousse for my daughters bridal shower ( it was pink) and it was a huge hit! the guests just loved it!! Thank you for this delicious recipe!
I am so glad everyone liked it Laura, you made my day coming back to let me know :-).
Can I replace the gelatin with jello mix?
I have never done this so I am not sure how to advise on your question.
Hi Sandi
Your raspberry mousse sounds lovely. Can I make this a day ahead, possibly freezing it, then take out 1/2 hour before serving?
Thanks
Hi Janet, I would say yes to making it a day ahead, but I have never frozen this mousse so I am not sure how it would thaw out. If you do try it, let me know how it worked.
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!
Hi Janie, I just saw your note. My whipped cream didn’t melt. Did it fluff back up for you after refrigeration?
Yes, it was perfect! Super easy recipe!!!
I am so glad you liked it Janie 🙂
That is one of the things I love best about this mousse. Thank you for stopping by 🙂
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.)
Hi Alaina, you can definitely use vanilla extract. A few people commented that the raspberry flavor is very subtle, so add more fresh raspberries if you like.
hi
is the gelatin in sheets or a powder??
Hi Adia, I used powdered gelatin. Thank you for stopping by 🙂
The type of gelatin has me stumped. Did you use a Knox brand powder gelatin that comes in a package of 4 envelopes? I’m
trying to get the correct ingredients to make this recipe. We love raspberries and I have a dear friend with celiac.
Hi Janae, I use Knox gelatin. Is your friend vegan? If so, that won’t work for her.
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 .
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 :-).
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.
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 🙂
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?
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.
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 🙂
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 🙂
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 🙂
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 🙂
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
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.