This fresh raspberry mousse recipe is smooth, creamy, and bursting with real raspberry flavor. It is easy to make with just a few simple ingredients, including heavy cream, fresh raspberries, sugar, and gelatin. You can serve it for dessert in glasses or use it as a mousse cake filling. Whether you are making it for a summer party, a holiday, or to enjoy something refreshing, this raspberry mousse recipe is a great classic dessert.
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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!
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.
- Sugar – A little sugar sweetens without over powering the raspberry flavor.
- 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 is not dark pink. You can always boost the pink 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.
Gently fold the cooled raspberry purée into the whipped cream. Be careful not to deflate the mixture because the folding 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 means you get melted, thin mousse!
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.
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 raspberry mousse recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ 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
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.
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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 truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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.