This fresh raspberry mousse is a light and flavorful dessert you can enjoy anytime. My homemade raspberry mousse recipe is full of fresh raspberries to keep this dessert fresh and fruity!

Two glasses of raspberry mousse topped with fresh raspberries.

When trying to create a dessert recipe my family would 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.

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.

Reader Rave

I needed the mousse for a cake filling. I increased the gelatin to 3 tsp, and reduced the heavy cream to 1 2/3 cup. I also lined a cake pan with plastic wrap and froze the mousse layer before assembling the cake. It held perfectly!” Tiffany C., Facebook comment

Allergen Information:

This recipe is gluten-free, soy-free, egg-free, and nut-free.

Baskets of fresh raspberries.

Ingredient Notes:

  • 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.

Step-By-Step Directions:

A pot of water and gelatin on the stove.

Step 1: In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes.

Step 2: Stir in the boiling water, vanilla bean seeds (or vanilla extract), sugar, lemon juice, and raspberries. Bring to a boil on medium heat. Turn down the heat to low and boil for 5 minutes.

NOTE: I used 1 1/4 cups of fresh raspberries, 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 want a more vibrant color to this dessert. You can even use different fresh fruits like strawberries or blackberries!

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Step 3: Pour the raspberry mixture into a Vitamix or food processor and blend until smooth. Note this is good for eliminating texture from the raspberry seeds. Allow to cool for 10 minutes.

Step 4: Add whipping cream to a large bowl and beat with an electric mixer or stand mixer with a whisk attachment until stiff peaks form.

Blending the whipped cream and raspberry sauce for the mousse.

Step 5: Fold in the raspberry mixture and cool in the refrigerator for at least 1 hour.

Step 6: Add the cold mousse to a piping bag and pipe it into glasses. Serve cold with some fresh raspberries as a garnish. This mousse also makes a great layer for a cake.

Creamy and delicious, you will want to make this recipe repeatedly! If you love raspberries as much as we do, don’t forget to check out all of my delicious gluten free raspberry recipesHere is a link to ALL of my mousse and pudding recipes.

Recipe FAQ:

Can I use frozen raspberries to make this mousse recipe?

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

What dish can I serve this homemade mousse in?

A wine glass or fancy glass, ramekins, small bowls, or you can add it to a graham cracker crust to make a raspberry mousse pie!

Here are two of my favorite pie crust recipes for this: No-Bake Gluten Free Crust or Gluten Free Graham Cracker Crust

How long will this raspberry mousse keep fresh?

This mousse will keep fresh for up to 3 days in an airtight container.

Reader Adaptations:

Tiffany C sent in this photo of how she used the mousse to fill a chocolate cake.
Tiffany C’s finished mousse photo

More Homemade Mousse Recipes to Try:

two glasses of fresh raspberry mousse

Raspberry Mousse

Sandi Gaertner
Easy raspberry mousse using fresh sweet raspberries. A kid-favorite!
4.75 from 120 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6 people
Calories 326 kcal

Ingredients
  

  • ¼ cup cold water
  • ½ cup boiling water
  • 2 teaspoons gelatin Knox * see note
  • 1 tablespoon lemon juice
  • ¼ cup organic sugar
  • 1 ¼ cup fresh raspberries
  • 2 cups heavy cream * see note
  • 1 teaspoon vanilla extract or one vanilla bean sliced and seeds removed

Instructions
 

  • In a small saucepan, add the cold water.
  • Mix in the gelatin and allow the mixture to sit for 5 minutes.
  • Stir in boiling water, vanilla bean or vanilla, 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.
  • Pour the whipping cream into a large mixing bowl and beat with an electric mixer until stiff peaks form.
  • Fold in the raspberry mixture and allow to cool in the refrigerator for at least 1 hour.

Video

Notes

  1. I do not recommend using Half and Half. Be sure you are using heavy whipping cream
  2. You can use vanilla extract if you can’t find vanilla beans.
  3. Feel free to use regular gelatin or a vegan substitute.
  4. This mousse will keep for up to 3 days in an airtight container or up to 4 months in the freezer.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 14gProtein: 3gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 109mgSodium: 34mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 1175IUVitamin C: 8mgCalcium: 59mgIron: 1mg
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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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Recipe Rating




118 Comments

  1. 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?

  2. 4 stars
    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.

    1. 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.