Raspberry Mousse
Raspberry puree folded into softly whipped cream and chilled in glasses until set.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hours 20 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Raspberry Mousse recipe takes 3 hours 20 min and makes 6 servings, with 3 hours of that spent chilling. Raspberries are pureed with sugar and lemon juice and then pressed through a sieve, which pulls out the seeds and leaves a smooth base that folds cleanly into cream.
Helpful guides
Instructions
Puree the raspberries with the granulated sugar and lemon juice in a blender or food processor for 30 seconds, until completely liquid. The sugar dissolves into the fruit and the lemon keeps the color from turning dull.
Press the puree through a fine sieve into a bowl, working it with the back of a spoon and scraping the underside of the sieve. You should have about 1 3/4 cups of seedless puree; discard the seeds, which would turn gritty against the whipped cream.
For a firmer set, sprinkle the gelatin over the cold water in a small bowl and let it stand 5 minutes, then warm the bowl over hot water or microwave it 10 seconds until clear. Whisk the dissolved gelatin into the raspberry puree.
Whip the cold heavy cream with the confectioners' sugar and vanilla on medium-high speed until soft peaks form and the beater leaves a soft curl. Stop there, because cream whipped stiff is hard to fold and gives a dense mousse.
Fold the puree into the whipped cream in three additions with a spatula, sweeping down the bowl and up over the top each time. Adding it gradually keeps the mixture from streaking and protects the air in the cream.
Divide the mousse among 6 glasses or small bowls, tap each one on the counter to settle the mixture, and smooth the tops. Cover and refrigerate at least 3 hours, until set, then top with whipped cream and a raspberry just before serving.
Troubleshooting — fixes, not repeats
- If the mousse does not set, the cream was underwhipped or the gelatin was left out on a warm day. Whip to soft peaks that hold a curl, and keep the glasses cold until serving.
- If the mousse feels grainy, the gelatin was not fully dissolved. Warm it until the liquid is clear before whisking it into the puree.
- If the mousse separates, the puree was folded in too hard or all at once. Add it in three additions and fold with a spatula, turning the bowl a quarter turn after each stroke.
- If the color fades, the raspberries were old or the mousse sat overnight. Use ripe berries, add the lemon juice as written, and press plastic wrap onto the surface.
Make it your way
- Old Dhaka style: A tablespoon of framboise or raspberry liqueur stirred into the puree deepens the flavor, and 2 tablespoons of cocoa folded into the cream makes a marbled finish.
- Strawberries or blackberries can replace the raspberries with the same weight, though strawberries need an extra tablespoon of lemon juice for acidity.
- For a layered version, spoon crushed cookies or a thin layer of raspberry jam into the glasses before the mousse.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze the finished mousse, because the cream weeps and turns grainy once thawed.
FAQ
Can I make raspberry mousse without gelatin?
Yes. Whip the cream to slightly firmer soft peaks and serve the mousse in chilled glasses rather than unmolding it. It holds for a few hours in the refrigerator but softens faster at room temperature.
Can I use frozen raspberries?
Thaw 12 ounces in the refrigerator and drain the extra liquid before pureeing, or the mousse will be loose. Add 1 teaspoon more lemon juice if the puree tastes flat, since frozen fruit can be less acidic.
How far ahead can I make it?
Make the mousse up to 2 days ahead and keep it covered in the refrigerator. Add whipped cream and fresh raspberries at serving time.