If you like berries, your will love this Raspberry Mousse! Quick to make, this easy Raspberry Mousse Recipe is the perfect light dinner party dessert idea to try this summer. So light and fluffy, they are an epic raspberry-lover dessert!
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Easy Raspberry Mousse Ingredients
There are only a few ingredients required to make these Raspberry Mousses – and that’s one of the thing I like the most about this recipe! Oh, and the fact that they are also Gluten-Free and Dairy-Free! The main ingredients are obviously the Raspberries, then the whipped Egg Whites.
To make these Raspberry Mousse Cups, you will need:
- Lemon Juice
- Vanilla Paste (or Extract)
- Gelatine Powder (with water)
- Egg Whites
- Caster Sugar
Optionally, you can also add some Dark Chocolate Shavings over the mousse as a finish like I did.
Can I make the Mousse with Frozen Raspberries?
Absolutely! Using Frozen Raspberries instead of fresh ones is not only cheaper, it also means that this recipe can be made all year round. I personally made the mousse and coulis with frozen raspberries, then topped them with some fresh raspberries to finish the dessert.
Note that if you use frozen raspberries, I recommend defrosting them first before blending them. I simply put them in the microwave on ‘quick defrost’ mode until soft. The water from the frozen raspberries will evaporate when you heat up the puree.
More Mousse Recipes Ideas:
How to make Raspberry Mousse
The recipe for Raspberry Mousse is quite simple and straight-forward. It is made in two steps: first, prepare the raspberry puree with the gelatine then whip the egg whites into a meringue.
To make the Raspberry Mousse Cups:
- Blend the Raspberries with an Immersion Blender. Pour the Raspberry Puree into a small Pot through a thin-mesh sieve to remove the seeds.
Set aside about 1/4 of the puree to use as the finishing layer.
- Mix in the Lemon Juice and Vanilla Paste, then heat up on low-heat.
- Mix the Gelatine with Cold Water. When the Raspberry Puree is hot, transfer into a large clean mixing bowl and whisk in the Gelatine. Place in the fridge to cool.
- Place the Egg Whites in the bowl of your Mixer with the Salt and start whipping on medium-speed. When the Egg Whites start to thicken and whiten, start to gradually add the Caster Sugar, whipping well between each addition. When you have added all the sugar, increase the speed to the maximum until you reach stiff peaks.
- Fold the Raspberry Puree into the Egg Whites and pour in serving cups or glasses. Place in the fridge to set for 30 minutes to an hour.
- Before serving, add the rest of the Raspberry Puree over the Mousses and serve cold.
You can also use my easy Raspberry Coulis recipe to finish your mousses!
Can you make Raspberry Mousse without Gelatine
Yes, you absolutely can! I wanted to make sure my Raspberry Mousses would hold their shapes and stay (relatively) stiff, so I added a little bit of gelatine to it. But it is really up to you – the raspberry mousses will be equally delicious without gelatine added to them. The texture of the mousse will simply be not as stabilised (and probably a bit more fragile) if you do not add the gelatine.
Why is this the best Raspberry Mousse Recipe
Well, it is a question of taste of course but for me, this raspberry mousse recipe is the best because it uses whipped Egg Whites instead of Whipped Cream. That means that the mousses are much much lighter in texture and taste – and have a much lighter fat content too.
It is also all about the real taste of fruit that you find both in the mousse and in the coulis added over it. The mousse is very light – like a little raspberry cloud – and is perfectly balanced by the raspberry coulis that brings out the powerful tangy taste of the fruit.
The last thing that makes these mousse with raspberries a great recipe is that it is a Dairy-Free and Gluten-Free one. We are not using cream, dairy or any gluten here, so it is a great dessert to serve to anyone who cannot eat dairy or gluten!
Can these Raspberry Mousse Cups be made ahead?
This Mousse with Raspberry can easily be made ahead, but is best served within 24 hours as it is rather fragile.
Here are a few tips to make raspberry mousse ahead:
- Only add the raspberry coulis layer before serving it as it will soak the raspberry mousse underneath over time.
- If adding chocolate shavings and fresh raspberries like me, also only add them at the last minute before serving them.
- Keep the mousses in the fridge until ready to be served – not only they will taste better when cold but their texture will be better when just out of the fridge too.
- Make sure to cover each cup or glass with wrap so that the mousse does not oxidise. Otherwise, a thin layer that is a bit darker in colour will form over the mousse.
Can you freeze the Raspberry Mousse?
I do not recommend freezing this mousse. The texture is extremely light and rather fragile and will not do well in the freezer or when thawed.
If you want to start making this recipe ahead though, you can absolutely prepare the Raspberry Puree with the Lemon Juice and Vanilla Paste and freeze that part. When ready to make the mousse, thaw the puree and heat it up before adding the gelatine.
More Raspberry Dessert Recipes and Ideas:
Light Lemon and Raspberry Muffins
Chocolate Raspberry Brownies
Vanilla Chiffon Cake with Raspberry Glaze
Almond and Raspberry Madeleines
Raw Raspberry Cheesecake Cups
Passion Fruit and Raspberry Cheesecake
Lemon Raspberry Trifles
from Christina’s Cucina
Raspberry Lemon Cheesecake Cookies
Pear and Raspberry Cake
from It’s Not Complicated
Easy Raspberry Mousse Recipe:
Easy Double Raspberry Mousse
- 250 gr Raspberries, fresh or frozen
- 1 tbsp Lemon Juice
- 1/4 teasp. Vanilla Paste, optional
- 1 teasp. Gelatine Powder, (plus required water)
- 40 gr Caster Sugar
- 2 Egg Whites
- 1 pinch Salt
- If using Frozen Raspberries, start by defrosting them.
- Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry puree into a small pot, through a thin-mesh sieve to remove the raspberry seeds. Discard the seeds.
- Remove about 1/4 of the raspberry puree and keep aside to use as a finish on the mousse.
- Mix in the Lemon Juice and Vanilla Paste then heat up on the stove on low temperature.
- Mix your Gelatine Powder with a little bit of cold water (see note 1) and set aside.
- When the Raspberry Puree is hot (see note 2), remove from the heat and stir in the Gelatine. Transfer into a clean large mixing bowl and place in the fridge to cool.
- Seperate the Egg Yolk and Whites. Keep the Yolk for another recipe and place the Egg Whites into the bowl of your Stand Mixer with the pinch of Salt. Start whipping on medium speed.
- When the Egg Whites look white and lightly thick (shaving cream consistency), start to gradually add the Caster Sugar a little bit at the time – continuing to whip in between each time. When all the sugar has been added, increase the speed of the mixer to the maximum until you reach stiff peaks.
- Add about the third of the meringue into the Raspberry Puree and fold until all incorporated, then carefully fold the rest of the Meringue in two or three times.
- Place the Raspberry Mousse in small cups and place in the fridge to set for about 30 minutes to an hour (or until ready to serve).
- When ready to serve, top with the rest of the Raspberry Coulis, fresh Raspberries and some Dark Chocolate Shavings (optional).
- The amount of water needed depends on the gelatine brand you used. As an indication, I mixed 1 teaspoon of gelatine powder with 3 tablespoon of water.
- The Raspberry Puree does not need to be boiling, just very hot.
- The yield of this recipe is 4 large or 6 small cups.