Decadent Raspberry Mousse

I had never made mousse from scratch until last year. Growing up, desserts in our house came from a box or the store’s freezer section. My mom was all about quick and easy, so anything fancy just wasn’t happening in our kitchen.

But here’s the thing about raspberry mousse – it’s actually not as complicated as I thought. Sure, it looks like something you’d get at a fancy restaurant, but it’s really just about getting the steps right and having a bit of patience. And unlike my first attempts at baking bread (which were total disasters), mousse is pretty forgiving.

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for this mousse, but frozen ones can work just as well – just make sure to thaw them completely and drain off any excess liquid before using. When shopping for fresh raspberries, look for berries that are bright red, plump, and firm to the touch – avoid any that look mushy or have signs of mold. If you’re using fresh raspberries, try to get local ones during peak season (usually summer to early fall) as they’ll have the best flavor. The great thing about raspberries is that both cultivated and wild varieties will work beautifully in this recipe, though wild raspberries tend to be smaller and more intensely flavored.

Options for Substitutions

Here are some helpful substitutions you can try with this mousse recipe:

• Gelatine leaves: You can use powdered gelatin instead – 1 gelatine leaf equals about 1 teaspoon of powdered gelatin. Just remember to bloom the powder in cold water first. Agar agar is a vegetarian option, but use only half the amount as it sets firmer.
• Raspberries: Fresh or frozen raspberries work equally well here. You can also experiment with strawberries, blackberries, or a mix of berries. Just keep the total weight the same.
• Caster sugar: Regular granulated sugar works fine, or try powdered sugar (use 70g instead). If using sweeter fruits, you might want to reduce the sugar slightly.
• Lemon juice: Lime juice makes a good substitute, or try orange juice for a different flavor profile. The acid helps balance the sweetness and brings out the berry flavor.
• Whipping cream: Heavy cream or double cream will work perfectly here. For a lighter version, you could use half whipping cream and half Greek yogurt, though the texture will be slightly different.

Watch Out for These Mistakes While Making

The biggest challenge when making raspberry mousse is getting the gelatin just right – soaking the leaves in cold water for too little time (needs at least 5 minutes) or using hot water (which dissolves them prematurely) can result in a mousse that won’t set properly.

Temperature control is crucial when incorporating the gelatin mixture into your other ingredients – if your raspberry puree is too hot when you add it, you’ll end up with lumpy gelatin bits throughout your mousse, so let it cool to just barely warm before mixing.

Another common mistake is over-whipping the cream, which can make your mousse grainy or butter-like instead of silky smooth – stop whipping as soon as you see firm peaks form, and fold it gently into the raspberry mixture using a figure-eight motion to keep the air bubbles intact.

For the smoothest texture, strain your raspberry puree through a fine-mesh sieve to remove all the seeds, and make sure to chill your mousse for at least 4 hours (preferably overnight) to achieve the perfect set.

What to Serve With Raspberry Mousse?

This light and airy raspberry mousse pairs wonderfully with a few simple accompaniments that make it even more special. A dollop of fresh whipped cream on top along with a few whole raspberries creates a beautiful presentation without much fuss. If you want to add some crunch, butter cookies or shortbread make perfect dipping companions – I love breaking off pieces and scooping up the mousse! For a more elaborate dessert spread, serve this mousse alongside some dark chocolate truffles or chocolate-covered strawberries, since raspberry and chocolate are natural friends in the dessert world.

Storage Instructions

Keep Fresh: Your raspberry mousse will stay perfect in the refrigerator for up to 3 days when covered with plastic wrap or in an airtight container. The texture is best within the first 24 hours after making it, so try to enjoy it while it’s fresh!

Make Ahead: You can prepare this mousse up to a day in advance of serving – it’s actually perfect for dinner parties! Just keep it covered in the fridge and add any fresh raspberry decorations right before serving to keep them looking fresh.

Serving Tips: Take the mousse out of the fridge about 10 minutes before serving to let it soften slightly – this brings out the raspberry flavor and gives you the perfect creamy texture. If you’ve made individual portions, they’re ready to serve straight from the fridge!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	370-390 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 9-12 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

For the raspberry base:

• 1/3 cup superfine sugar
• 2 sheets gelatin
• 2 cups fresh raspberries
• juice of 1 lemon

For the mousse:

• 2 cups whipping cream

For garnish:

• fresh raspberries

Step 1: Soak the Gelatine Leaves

• 2 gelatine sheets

Place the 2 gelatine sheets in a bowl and cover with warm water.

Leave to soak for about 5 minutes.

After soaking, drain the gelatine and gently squeeze out any excess water.

Set aside until ready to use.

Step 2: Cook the Raspberry Mixture

• 2 cups fresh raspberries
• 1/3 cup superfine sugar
• juice of 1 lemon

Add 2 cups fresh raspberries, 1/3 cup superfine sugar, and the juice of 1 lemon to a pan set over medium-low heat.

Cook the mixture for 5-6 minutes, stirring occasionally, until the berries have completely broken down.

Push the cooked mixture through a fine sieve set over a bowl, pressing gently to extract as much juice as possible.

Discard the seeds.

Step 3: Incorporate Gelatine and Cool

• soaked gelatine sheets from Step 1

While the raspberry purée is still warm, stir in the soaked gelatine sheets from Step 1 until fully dissolved.

If the gelatine doesn’t dissolve completely, pour the mixture into a clean saucepan and heat gently until it does.

Set the mixture aside to cool for about 15 minutes.

Step 4: Whip Cream and Fold Into Raspberry Mixture

• 2 cups whipping cream
• cooled raspberry-gelatine mixture from Step 3

Whip the whipping cream using an electric whisk until soft peaks form.

Once the raspberry mixture from Step 3 has cooled, gently fold the whipped cream into it until combined and smooth.

I find that folding gently instead of mixing vigorously keeps the mousse light and airy.

Step 5: Chill and Serve

• more fresh raspberries for garnish

Spoon the raspberry cream mixture into ramekins or moulds.

Chill in the refrigerator overnight or for at least 6 hours until fully set.

When ready to serve, unmould if desired and garnish with additional fresh raspberries on top.