Raspberry mousse recipe is a mouthwatering, sweet dessert that is even better than chocolate mousse. Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse.
Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse.
Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try.
If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well.
You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight.
Why do you have to mix raspberry mousse gently
Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume.
Raspberry Mousse Recipe
- 12 oz raspberries frozen
- 1/4 cup water
- 2/3 cup sugar granulated
- 2 1/4 tsp gelatin 1 package
- 1/4 cup water
- 1 1/2 cup heavy whipping cream cold
- In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
- In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
- Remove the mixture from the heat source and place into a blender to purée.
- Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
- Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
- Cool the raspberry mixture to room temperature.
- Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
- Whip the cream until stiff peaks form (5-7 minutes).
- Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
- Chill the raspberry mousse for 4 hours before serving.