This Insanely Delicious Raspberry Mousse is THE Dessert of the Summer

Do you know what dessert you will be making all summer long? Raspberry mousse. This light, airy mousse has tons of fresh raspberry flavor that just screams of summertime. Plus, the chilled mousse will help you stay cool even on the hottest days. You will love making this easy recipe just as much as you will love eating raspberry mousse all season long. It is a must-make recipe that you should try today!

What are the different types of mousse?

Mousse can come in several different flavors, including sweet and savory. The more popular flavors include vanilla and chocolate mousse and fruity flavors such as mango, strawberry, raspberry, and lemon. You may also find combinations of the above flavors and unique flavors such as coffee, caramel, peanut butter, and key lime.

There are also several ways to make mousse. Some are egg-free and use heavy cream and gelatin, cream only, or a combination of yogurt, cream, and gelatin. Others use egg white, egg yolk, and heavy cream. There is no right or wrong way to make mousse.

Why this is the best recipe

1. It is easy to make – It only takes 15 minutes to prepare and requires little effort. 
2. It does not require fancy ingredients or equipment – This easy raspberry mousse recipe requires a few simple ingredients to make, all of which you can find in your kitchen or local grocery store. You also likely already have all of the equipment you need at home!
3. It is the most delicious – It is 100% made from scratch using the freshest, highest-quality ingredients. It also has the perfect balance of sweetness and raspberry flavor!
4. It is versatile – You can easily customize this recipe with different flavors and toppings to create new recipes.

Ingredients

Raspberry Mousse:

2 cups Raspberry puree – Puree fresh raspberries, remove seeds with a sieve, and measure afterward. If using frozen fruit, let it reach room temperature, puree it, remove seeds, then reduce the puree by cooking over medium heat for 10 minutes or until slightly thickened and some water evaporates.

1/2 cup Powdered sugar, amount may vary depending on the sweetness of the strawberries; sift before use.

1 tablespoon Lemon juice, freshly squeezed

2 teaspoons Gelatin powder

1 1/2 cups Heavy Cream, 36% fat, very cold

Raspberry Compote:

1 cup Raspberries, fresh or frozen

1/4 cup Granulated sugar

1/2 tablespoon Lemon juice

Decoration:

Fresh raspberries

Herbs (e.g., mint)

Whipped cream

How to make Raspberry Mousse

1. Start with the raspberry compote: In a saucepan, cook the raspberries, granulated sugar, and lemon juice over medium-low heat for 10 minutes until the texture thickens slightly.
2. Divide the compote equally into four serving cups and place them in the refrigerator to chill.
3. For the raspberry mousse: rinse the raspberries and puree them in a blender or food processor. Sieve out the seeds to remove them, then measure the puree to ensure you have the correct amount. Transfer the puree to a large bowl.
4. Add the fresh lemon juice and sifted powdered sugar to the puree and mix well. If necessary, add more powdered sugar to reach the desired sweetness.
5. Sprinkle the gelatin powder over two tablespoons of cold water. Allow it to sit and bloom for approximately three minutes. During this time, the texture will become thick and jiggly.
6. Use a microwave to gently heat the mixture, not letting it reach a boil. Mix the gelatin mixture into the raspberry mixture when it becomes liquid but not hot. It is important to make sure that the raspberry mixture is neither cold nor hot when adding the gelatin.
7. Next, immediately whip up the cold heavy cream using an electric hand mixer. Once the cream reaches early stiff peaks, stop whipping, as overwhipping can result in the cream becoming too hard or breaking and curdling. 
8. Gently fold the whipped heavy cream with the raspberry mixture to create the mousse.
9. Use a spoon or piping bag to add the raspberry mousse to the compote in the four refrigerated cups. Then, place the cups back in the refrigerator for at least six hours to set.
10. The finished raspberry mousse should be topped with chantilly cream, fresh raspberries, and the herb of your choice. Serve and enjoy!

Top Tip: Use a rubber spatula when folding the heavy cream into the raspberry mixture, making sure that the whipped heavy cream is thoroughly incorporated into the raspberry part while keeping its light, airy texture. Do not use the hand mixer at this point.

Flavor variations

With different fruits – Swap out the raspberries for other fresh berries such as strawberries, blueberries, blackberries, mangoes, or cherries. Or, you can try a combination of the above! See my mango mousse and strawberry mousse recipes for inspiration!

With different toppings – Sprinkle on shaved coconut, crushed graham crackers, white chocolate chips, or chopped nuts to add additional texture and flavor. You can also swap out the raspberries with other fruits.

With added flavors – Enhance the flavor by adding a few drops of vanilla, almond, or lemon extract to the puree or blending in fresh mint or basil.

Expert Tips

1. If using frozen raspberries, you should first reduce the puree by cooking it over medium heat for 10 minutes to evaporate some water. This will intensify the flavor and color of your mousse.
2. If the raspberries are sweet enough, you can eliminate the sugar altogether to make a sugar-free raspberry mousse.
3. Never skip or shorten the waiting time to speed up the process. A thick and creamy mousse requires at least six hours to set properly.
4. You can also add the compote layer to the top versus the bottom. However, you must first wait until the first layer is set before applying the next.
5. For the freshest and best-tasting mousse, always keep it refrigerated and serve it cold.
6. To store your raspberry mousse, cover it tightly with plastic wrap and place it in the refrigerator for up to two days. I do not recommend freezing mousse, as it will change the texture once thawed.