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 or for Valentine's Day. So light and fluffy, they are an epic raspberry-lover dessert!
Why we love this 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, 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 raspberry 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!
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 (scroll down to recipe card for all quantities):
- Raspberries: fresh or frozen
- Lemon Juice: just a little bit to balance the sweet flavour of the mousse
- Vanilla Paste (or Extract): another great way to boost the flavours of the dessert!
- Gelatine Powder (with water): needed to help the mousse set and remain fluffy
- Egg Whites: whipped, to give the mousse its light and fluffy texture
- Salt: only a pinch to stabilise the whipped egg whites
- Caster Sugar: or fine white sugar
Optionally, you can also add some Dark Chocolate Shavings over the mousse as a finish like I did.
More Mousse Recipes Ideas:
- The best Coffee Mousse Cups
- Dark Chocolate Mousse
- Chocolate and Avocado Mousse (Vegan)
- Aquafaba Chocolate Mousse
How to make a Mousse with Raspberries
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. You might have to pour it through the sieve a couple of times to remove all the seeds. Optionally, you can set aside about 1/4 of the puree to use as the finishing layer like I did.
- Add the Lemon Juice and Vanilla Paste to the blended Raspberries and heat up on low-heat. Mix well to combine.
- In a separate bowl, mix the Gelatine with Cold Water.
- When the Raspberry Puree is hot (it does not need to boil), transfer into a large clean mixing bowl and whisk in the Gelatine until all dissolved and combined. Place in the fridge to cool.
- When the raspberry puree has reached room temperature, 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 become foamy, 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.
(*) A good way to insure the whipped egg whites do not deflate when you mix in the raspberries is to start by mixing a little bit of the egg whites into the raspberries. Then transfer the whole raspberry puree into the remaining of the egg whites and fold it in.
You can also use my easy Raspberry Coulis recipe to finish your mousses!
Recipe FAQs
Wonder if you can make a mousse with frozen raspberries, the answer is: 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.
Yes, you can, but I recommend using Gelatine so that the mousse has a slightly stiffer texture. 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.
In this recipe, we are using Raw Egg Whites, just like in traditional French Chocolate Mousse. Raw Egg whites are safe to eat if using Fresh Eggs. That being said, if you do not want to eat raw eggs, you can actually slightly cook them instead.
To use pre-cooked Egg Whites, you will need to make an Italian Meringue instead of a French Meringue like here. The difference between the two is that an Italian Meringue is made from a hot sugar syrup poured into egg whites instead of simple caster sugar.
Using a hot syrup over the egg whites will not only stabilise them a lot, it will also cook the egg whites. You can read more about Italian meringue here.
Storing & Freezing
How to store this dessert
I recommend eating this berry mousse within 24 hours for the best texture. It should be kept in the fridge until ready to be eaten.
This Mousse with Raspberries can be made ahead, but is best served within 24 hours as it is rather fragile. After that, the whipped egg whites will start to melt.
Here are a few tips if you need to make it in advance:
- Only add the raspberry coulis layer (if using it) 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 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 Berry Recipes
- Lemon Raspberry Trifles from Christina's Cucina
- 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
- Strawberry Panna Cotta
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Easy Double Raspberry Mousse
Ingredients
- 250 gr (0.5 lbs) Raspberries - fresh or frozen
- 1 tbsp Lemon Juice
- 1/4 teasp. Vanilla Paste (or extract) - optional
- 1 teasp. Gelatine Powder - (plus required water)
- 40 gr (3 tbsp) Caster Sugar (*) - or fine white sugar
- 2 Egg Whites
- 1 pinch Salt
Instructions
- 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.
- Optional: Remove about 1/4 of the raspberry puree and keep aside in the fridge to use as a finish on the mousse.
- Add the Lemon Juice and Vanilla Paste to the blended Raspberries in the pot and heat up on the stove on low temperature.
- In a separate small bowl, 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 until completely melted and combined. Transfer into a clean large mixing bowl and place in the fridge to cool and reaches room temperature.
- 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, foamy 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 (see note 3).
- Add a little bit of the meringue into the Raspberry Puree and fold until all incorporated (see note 4), then transfer it all back into the bowl with the rest of the whipped Egg Whites. Gently fold the Raspberry Puree into the Egg Whites.
- Directly pour the Raspberry Mousse in small serving cups and place in the fridge to set for about 30 minutes to an hour or until set (or up to 24 hours in advance before serving).
- When ready to serve, top with the rest of the Raspberry Coulis (if you have kept some), fresh Raspberries and some Dark Chocolate Shavings (optional).
Notes
- 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.
- If you do not want to use Raw Egg Whites like here, you can replace this French Meringue by an Italian Meringue. This type of meringue is made by pouring a hot sugar syrup over the egg whites while whipping them and allows to cook them.
- This will help avoid deflating the egg whites when adding the raspberries, as it is much easier to combined two mixture that have similar textures.
