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!
Homemade Raspberry Mousse
When trying to come up with 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.
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 lucky here in the U.S.
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.
- Raspberries - You can use fresh or frozen raspberries in this raspberry mousse recipe.
- Heavy cream - Do not use half and half.
- Gelatin - You can buy gelatin or a vegan version. Both will work in this recipe.
Recipe Step-By-Step Directions:
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 ¼ 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 fruit like strawberries or blackberries!
This Vitamix is one of my favorite kitchen appliances of all time. I use it to make soup, ice cream, sorbet, smoothies, cream sauces, and more. It is quick and powerful. Clean up is also really easy!
Step 3: Pour 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 10 minutes.
Step 4: In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
Step 5: Fold in the raspberry mixture and cool in the refrigerator for 1-hour minimum.
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 recipes. Here is a link to ALL of my mousse and pudding recipes.
Tips and Recipe FAQ:
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.
Yes! Feel free to experiment with other fruits! Here are a few ideas of fruits to use in this mousse recipe: strawberries, blueberries, or blackberries (if you use blackberries, be sure to strain out the seeds!!)
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
This mousse will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
More Homemade Mousse Recipes to Try:
- White Chocolate Mocha Mousse (Starbuck's Copycat flavor!)
- Pumpkin Mousse
- Kabocha Squash Mousse
I needed the mousse for a cake filling, I increased the gelatin to 3 tsp, and reduced the heavy cream 1 ⅔ cup. I also lined a cake pan with plastic wrap and froze the mousse layer before assembling the cake. It held perfectly!"Tiffany C.
- ¼ cup cold water
- ½ cup boiling water
- 2 teaspoons gelatin * see note
- 1 tablespoon lemon juice
- ¼ cup organic sugar
- 1 ¼ cup fresh raspberries
- 2 cups heavy cream * see note
- 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.
- I do not recommend using Half and Half. Be sure you are using heavy whipping cream
- You can use vanilla extract if you can't find vanilla beans.
- Feel free to use regular gelatin or a vegan substitute.
- This mousse will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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.
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 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?
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!