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 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)
- Powdered gelatine
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.
- 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.
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
- Chocolate Mousse Mud Cake [+ Video]
- Strawberry Mousse Tart
- Peppermint Baileys Chocolate Mousse
- Eggless Easy Chocolate Mousse
Easy Raspberry Mousse
FOR THE RASPBERRY MOUSSE
- 400 g frozen raspberries, thawed (14oz)
- 1 ½ teaspoons powdered gelatine
- 1 ½ tablespoons milk (notes)
- 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 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.
- 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 bubble 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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