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Easy Fresh Raspberry Mousse

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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! If you love raspberries as much as we do, don’t forget to check out all of my delicious gluten free raspberry recipes. 

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

Homemade Raspberry Mousse

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 or this fun Raspberry French Macarons recipe.

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 Raspberry Mousse In?

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 this homemade raspberry mousse:

Raspberry Mousse

Raspberry Mousse

Yield: 6 people
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 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: Gluten Free Dessert Recipes

More Homemade Mousse Recipes to Try:

How about this miso caramel mousse?

mason jars filled with miso caramel mousse. Caramel is drizzled all over the top of the mousse.

White Chocolate Mocha Mousse (Starbuck’s Copycat flavor!)

White Chocolate Mocha Mousse in two glasses. A red napkin is next to the glasses

Pumpkin Mousse

Easy pumpkin mousse in glasses

 

Kabocha Squash Mousse

Kabocha Squash Mousse in three wine glasses. Whipped cream is on top of the mousse.

 

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Reader Interactions

Comments

  1. Diane Pigeon

    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.

    Reply

  2. Sharon

    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!!

    Reply

  3. Laura Boegemann

    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!

    Reply

  4. receitas de mousse

    It’s an awesome piece of writing for all the web viewers; they will get advantage from
    it I am sure.

    Reply

  5. Janet

    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

    Reply

    • Sandi Gaertner

      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.

      Reply

  6. Janie-Claude

    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

  7. Traci

    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

  8. Heidy L. McCallum

    This sounds wonderfully refreshing and light, I bet I sure would enjoy this right now. The humid weather is killer here. The flavor combo sounds divine.

    Reply

  9. Michelle Blackwood

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

    Reply

  10. Vicky

    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

  11. Marlynn | Urban Bliss Life

    We have so many summer raspberries – this would be a yummy recipe to make with them! Thanks!

    Reply

  12. Alaina

    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

    • Sandi Gaertner

      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.

      Reply

  14. Anita Campbell

    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

    • Sandi Gaertner

      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

  15. Eileen Kelly

    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

  16. Lucy @ Supergoldenbakes

    It’s a very pretty shade of pink – I think it’s gorgeous so I don’t think I’d need to add any extra colouring.

    Reply

  18. Nick

    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

    • Sandi Gaertner

      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

  20. Monica

    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

    • Sandi Gaertner

      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

      • Monica

        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

        • Sandi Gaertner

          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?

          Reply

    • Sandi Gaertner

      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.

      Reply

    • Sandi Gaertner

      Hi Amber, I think it will hold up great. Just keep it refrigerated. I appreciate your stopping by to visit my blog 🙂

      Reply

  24. Crystal

    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

  25. Joanne/WineLady Cooks

    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

    • Sandi Gaertner

      Hi Amanda,

      I added it to the cooking raspberries. Thank you and I hope you enjoy this dessert 🙂

      Reply

  28. Carly

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

    Thanks!!

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

    • Sandi Gaertner

      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

    • Sandi Gaertner

      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.

      Reply

  35. Heidy@The McCallum's Shamrock Patch

    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

    Reply

  41. Rachel @ The Stay At Home Chef

    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!

    Reply

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