easy raspberry mousse

easy raspberry mousse

Summer weather begs for fruit forward desserts like this easy raspberry mousse. Just 4 simple ingredients are needed for this creamy dessert, boasting sweet, sour and floral flavors of raspberries. What could be more summery than a cool, berry treat?

easy raspberry mousse

The simple preparation begins with frozen raspberries simmered with a bit of sugar. That’t the only actual cooking you’ll need to do. Pretty easy, right? While the raspberries simmer you’ll mix gelatin with cold water and let it bloom.

When the raspberries burst and blend well with the sugar, you’ll push the puree through a sieve. Removing the raspberry seeds will ensure a silky smooth dessert…don’t skip this easy step. While the raspberry puree is still warm, just mix in the gelatin and let the whole thing cool. This is your flavor base and it’s the key to this recipe.

Your last step is to whip up some chantilly cream (that’s just sweetened whipped cream) and fold the airy goodness into your raspberries. Let the mousse chill in the refrigerator before diving into a light summer treat!

I’m personally a big flour, butter, sugar person. I don’t feel like I’ve enjoyed dessert unless it’s a cookie, slice of cake, or something else I can really bite into. However, being married to a huge ice cream fanatic has taught me to enjoy creamy cold pleasures like ice cream, pudding, and mousse. This raspberry mousse, especially when topped with dark chocolate curls, satisfies both mine and Kenny’s sweet tooth!

If you enjoy this easy raspberry mousse, be sure to try:

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easy raspberry mousse

easy raspberry mousse

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  • Author: Sepideh Esmaili Campos


  • 2 tablespoons ice water
  • 2 teaspoons gelatin powder
  • 12 ounces frozen raspberries
  • 3 tablespoons granulated sugar
  • 2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • 12 bricks of dark chocolate for garnish (optional)


  1. In a small bowl, mix together the gelatin powder and ice water. Set aside.
  2. Combine the raspberries and granulated sugar in a small pot. Cook the raspberries over medium heat until the berries burst and the sugar is fully dissolved. Be sure to stir the berries often and keep an eye out so it doesn’t bubble over.
  3. Once the raspberries can easily be mushed against the side of the pot with a rubber spatula and the mixture looks like jam, remove the raspberries from the heat. This will take 8-10 minutes over medium heat.
  4. Place a fine mesh sieve over a large bowl and pour the raspberry puree through the sieve. You’ll need to push the puree through the sieve using the back of a spoon to extract as much puree as possible. Leave the raspberry seeds behind in the sieve.
  5. While the puree is still warm, dissolve the gelatin into the raspberry mixture. If the gelatin doesn’t melt completely, pop the bowl in the microwave for a couple seconds and stir.
  6. Set the raspberries and gelatin aside to cool while you prepare the whipped cream.
  7. Pour the heavy cream into a large bowl along with the powdered user. Use an electric mixer on medium speed to whip the cream and sugar until stiff peaks form, about 2 minutes.
  8. Fold ⅓ of the whipped cream into the raspberry puree to lighten the raspberries.
  9. Carefully fold the rest of the whipped cream into the raspberry puree until just combined, be careful not to knock too much air out of the mixture.
  10. Divide the  mousse into 4 dessert dishes (I like to use french yogurt jars for this). Refrigerate the mousse for at least 2 hours or overnight.
  11. If storing the mousse longer than 2 hours, cover each dish with plastic wrap.
  12. Garnish the mousse with shaved chocolate (use a vegetable peeler to shave a brick of dark chocolate right over the mousse) and serve chilled.
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