Are you looking for an easy dessert? I hear you. While I’m certainly not opposed to all day in the kitchen, sometimes I just want a dessert that’s easy, fuss-free but still insanely delicious. This easy Raspberry Mousse is all of those things.
Juicy berries mixed with billowy whipped cream, this eggless mousse, similar to my eggless raspberry tiramisu, reminds me of sunny days.
What ingredients do you need?
Mousse is a classic elegant dessert – light and airy and perfect to finish a dinner party meal. Often, mousse is made using raw eggs as a way of stabilising the dessert, meaning it will hold it’s shape when you dig your spoon in.
I have a bit of thing about cooking with raw eggs though. I’m beyond sure I have eaten mousse with raw eggs in it during my life but I just have this paranoia about raw eggs so this raspberry mousse is eggless.
You only need a handful of ingredients and not a raw egg in sight
- Frozen raspberries (emphasis on the frozen part meaning you can make this any time of year)
- Sugar
- Milk
- Powdered gelatine
- Cream
You can certainly use fresh raspberries but frozen are so much more affordable and generally frozen when they’re at their best anyway. They still have that perfect fresh and tangy flavour of fresh raspberries and since we don’t need the raspberry to hold it’s shape in this recipe there’s no point spending money on fresh or waiting until they’re in season.
The powdered gelatine is what makes this mousse hold it’s shape, the same as in this Strawberry Mousse Tart. If you don’t want to use gelatine this Eggless Easy Chocolate Mousse or 3 Ingredient Oreo Mousse might be for you.
How to make Easy Raspberry Mousse
There’s a few simple steps and then a short wait while they set (but you can always lick out the mixing bowl while you wait).
- Start by sprinkling some powdered gelatine over cold milk and set it aside. this softens the gelatine making it ready to mix through our raspberries a couple of steps from now.
- Next puree some thawed raspberries, then strain them into a saucepan to remove the seeds. Add some sugar and heat it on low, just until the sugar dissolves. You don’t want it to come to a boil.
- Now we add that softened gelatine mixture which is quite possibly a big, bouncy lump of milk by now. Stir it into the raspberry puree while it heats, but again, don’t let it boil or bubble. We just want it to heat enough to dissolve.
- I strain it again at this point just to make sure there are no lumps of gelatine that didn’t dissolve.
- Once the raspberry mixture has cooled to room temperature, we whip up some fresh cream to soft peaks, then slowly fold it into the raspberry.
- Pipe or spoon it into serving dishes then just wait for it to set – only about 3-4 hours.
Can Raspberry Mousse be made ahead?
Yes it can. Being a set dessert, means you can make it a day or even two ahead of time and leave them covered in the fridge. This makes it perfect for a dinner party or larger gathering.
Substitutions
- You can certainly use fresh raspberries if you prefer
- You can swap the raspberries for your favourite berry – think strawberries, blackberries, blueberries.
- I serve this with a raspberry coulis and some fresh raspberries if they’re in season. If not, you could make a compote using some more frozen raspberries added to the coulis or just leave it off altogether.
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Fresh, creamy, tangy, soft and totally melt-in-the-mouth, this luscious easy Raspberry Mousse is perfect for a gathering. It’s quick and uses simple ingredients and it will remind you of a sunny Summer day.
More mousse recipes
- Lemon Curd Mousse
- Mango Mousse
- Chocolate Mousse Mud Cake [+ Video]
- Strawberry Mousse Tart
- Eggless Easy Chocolate Mousse
- Homemade Raspberry Sorbet
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Video
Ingredients
FOR THE RASPBERRY MOUSSE
- 400 g frozen raspberries, thawed (14oz)
- 1 ½ teaspoons powdered gelatine
- 1 ½ tablespoons milk (notes 1)
- ¼ cup white granulated sugar
- 1 ¼ cups whipping cream, cold
FOR THE RASPBERRY COULIS
- 100 g frozen raspberries (3.5oz)
- 1 tablespoon sugar
For best results, always weigh ingredients where a weight is provided
Equipment
- blender
- whisk or handheld beater
Instructions
FOR THE RASPBERRY MOUSSE
- In a wide bowl, sprinkle the gelatine over the milk and set aside.
- Puree the thawed raspberries in a blender then strain the puree into a saucepan to remove the seeds.
- Add the sugar to the puree and heat over low heat without it bubbling, until the sugar is dissolved.
- Tip in the gelatine mixture and heat, stirring, until it is dissolved. Don’t let it bubble (notes)
- Strain again, into a bowl and let it drop to room temperate.
- Whip the cream to soft peaks, then slowly fold it into the puree mixture in 3 parts
- Pipe or spoon into glasses and place in the fridge to set for 2 hours.
FOR THE RASPBERRY COULIS
- Place the raspberries and sugar into a small saucepan and heat over low heat, stirring, until the sugar is dissolved.
- Bring to a very low simmer and let it bubble for about 30 seconds, stirring slowly.
- Transfer to a small jug and place in the fridge to cool.
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- Make sure not to let the raspberry puree come to a bubble when adding the gelatine. If you see bubbles appear before the gelatine is dissolved, take the saucepan off the heat and stir a little until it cools, then return to the heat again until the gelatine is dissolved.
- You may need to smush any lumps of gelatine against the side of the saucepan to help them dissolve.
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28 Comments on “Easy Raspberry Mousse [+ Video]”
Used strawberries instead and it turned out great. Used the mousse as a layer in a trifle and it was a winner. Great recipe thanks Marie
What a lovely layer for a trifle! Thanks for the idea, Kim. Also, I have a strawberry mousse recipe here too.
not enough foot notes, so what is the powdered gelatin amount?
Why would you write a foot note and then print Australian measurements.
Cant make the recipe not enough information is the 1 1/2 tsp in Australian or American?
Many people probably wanted to make this but cant due the foot note not having enough information. I saved this recipe went to make it and now I cant.
Hi Lori, sorry if you go confused. The footnote refers only to the tablespoons in the recipe. This is because an Australian tablespoon is 20ml while many parts of the world use a 15ml tablespoon. 1 Aussie tablespoon is equal to 4 teaspoons worldwide (as it mentions in the note – since teaspoons are the same worldwide).
I’m planning on using this as a cupcake filling. It says the recipe makes 6 servings, how many cups is that?
Hi there, it makes just over 3 cups
Absolutely delicious, pretty and easy dessert 🙂 thank you for the recipe!
Thanks so much Robin. Truly appreciate you trying my recipe.
This is so delicious!!!!
So happy you love it Yordanka 🙂
Hi Marie !!
Can I use frozen Raspberry puree in this recipe ?
If yes , then in what quantity ?
Also can we use agar agar / china grass powder as a substitute for gelatine ?
Thanks
It will be roughly 1 1/2 cups. I’ve never used agar agar so can’t be positive and I believe it will give a different texture. Swap for the same quantity called for in the recipe and I’d love to hear how it turns out.
Hi Marie! I’ve already lost count of how many times I used this recipe. My fam & I absolutely love it! I have also substituted the raspberries for many other fruits. There’s just one thing that has been happening lately – my mousse is separating. What am I doing wrong? Should I add more gelatin? Thank you!
Hi Michelle, first of all, I’m so happy you love it. Is it separating when you use raspberries or another fruit? If it is the raspberries, or one of the successful fruit versions you’ve made, my thought would be that the puree is atill a little warm when you combine it with the cream, making the fat in the cream separate. It could also be that you’re over-whipping the cream or a combination of both. Let me know how you go with the next one and I’d love to hear the other flavours you’ve tried.
I can’t wait to try this recipe out, thank you for sharing it. Just a quick question, how many mL would 1 1/4 cup of whipping cream please? Thank you!
Hi Jay, 1 1/4 cups is about 312ml
Thank you so much for your reply, Marie! Okay, maybe I do have just one more question, haha. Can this mousse recipe be frozen to use for mousse dome cakes?
Wishing you a merry and safe Christmas.
Sorry Jay, I must admit, I’ve not tried freezing this mousse so I can’t say if that would work. If you do try it, I’d love to hear the results though. You have a merry Christmas too 🙂
Hi Marie,
Love your recipes!
Your recipe for raspberry mousse refers to a note regarding the size of tablespoon used, however there doesn’t appear to be a note relating to this at the end of the recipe. Are Australian standard20ml tablespoons used in this recipe?
Many thanks,
Sonia
Hi Sonia, thank you so much. Yes, that’s right a 20ml tablespoon (equiv to 4 teaspoons worldwide). I’ve updated the recipe card – thank you for letting me know.
Woooww this looks yummy, I am planning to make on this Weekend, Thanks for sharing such an amazing recipes…
Thank you and please let me know how you like it 🙂
Love that this recipe is eggless. Looks suuuuper yummy and easy,
Yes, very easy. Thanks so much 🙂
Looks absolutely gorgeous and perfect for summer brunch parties! I love raspberry desserts!
Thanks Natalie. Me too 🙂
This looks amazing Marie! I didn’t know how easy it is to make mousse. I have so much strawberries left over from the weekend, I might give this a go but use up my strawberries instead!
Great idea. It’d be delicious with strawberries