This fresh raspberry mousse is a light and flavorful dessert you can enjoy anytime. My homemade raspberry mousse recipe uses fresh raspberries to keep it fresh and fruity! If you want an incredible dessert, this is an easy recipe to make.
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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 these Raspberry French Macarons.
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.
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.
Step-By-Step Photos and Directions:
Step 1: Add cold water to a small saucepan. Mix in gelatin and let it 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!
Step 3: Pour the raspberry mixture into a Vitamix or food processor and blend until smooth. This will eliminate the texture of 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.
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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 recipes. Here is a link to ALL of my mousse and pudding recipes.
Frequently Asked Questions:
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.
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 is my favorite pie crust recipes for this Gluten Free Graham Cracker Crust
This mousse will keep fresh for up to 3 days in an airtight container.
Reader Adaptations:
More Homemade Mousse Recipes to Try:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Raspberry Mousse
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
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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
- 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 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, 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.
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.