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–+ servings
Two glasses of fresh raspberry mousse. They are garnished with fresh raspberries.

Fresh Raspberry Mousse

Sandi Gaertner
This fresh raspberry mousse is creamy, fruity, and perfect for any occasion. Made with real raspberries and whipped cream, it’s a light, gluten-free no-bake dessert you can serve in glasses or use as a mousse cake filling.
4.70 from 100 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6 people
Calories 322 kcal

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

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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

  1. Use heavy cream, not half and half. Half and half will not whip and create fluffy peaks.
  2. You can use vanilla extract if you can't find vanilla beans.
  3. Feel free to use regular gelatin or a vegan substitute. I used Knox to test this recipe
  4. This mousse will keep for up to 3 days in an airtight container.

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

Serving: 1servingCalories: 322kcalCarbohydrates: 14gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 26mgPotassium: 116mgFiber: 2gSugar: 12gVitamin A: 1175IUVitamin C: 8mgCalcium: 60mgIron: 0.3mg
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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.