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Raspberry Mousse Recipe

Step by step guide how to make raspberry mousse
Prep Time6 hrs
Active Time10 mins
Total Time6 hrs 10 mins
Course: Dessert
Keyword: dessert
Yield: 8 servings


  • 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.
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  • 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.
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  • Remove the mixture from the heat source and place into a blender to purée.
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  • 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.
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  • Chill the raspberry mousse for 4 hours before serving.