Raspberry Mousse Recipe – Easy 5-Ingredient Light Dessert

Posted on September 4, 2025

The first spoonful of raspberry mousse always reminds me of a summer afternoon, sun streaming in, and the soft hum of my old kitchen fan. It’s tart, creamy, and so airy you could swear it was just a cloud. Honestly, raspberry mousse got me through more than one family gathering — it’s that “secret weapon” dessert everyone thinks takes hours, but really, it’s just five ingredients and a bit of whisking.

I started making this raspberry mousse recipe when my youngest refused anything with chocolate. Yup, that happened. So, I reached for raspberries, thinking they’d add a punch of color and a sweet-tangy twist. Little did I know, it would become the most requested dessert in our house. You know, there’s just something magical about how the berries and cream work together — a little tart, a little sweet, all wrapped up in a light, luscious spoonful.

What I love most about this raspberry mousse recipe is how it fits any occasion. It’s fancy enough for dinner parties but simple enough for a weeknight treat. If you’re looking for a dessert that feels special but won’t eat up your whole evening, this is it. It’s also a lifesaver for those “I forgot dessert” moments (been there, more than once!). Plus, it’s naturally gluten-free — a win for friends with dietary restrictions.

As someone who’s tested this recipe at least a dozen times (with tweaks and plenty of taste tests), I can say with confidence it’s reliable, forgiving, and always delicious. So, whether you’re a mousse rookie or a seasoned whisk-wielder, this raspberry mousse recipe is sure to win hearts (and maybe even convert a few chocolate lovers along the way!).

Why You’ll Love This Raspberry Mousse Recipe

Quick & Easy: You can whip this up in under 30 minutes (plus chilling time), so it’s perfect for busy schedules and last-minute dessert emergencies.
Simple Ingredients: Just five items — nothing fancy, and you probably have most of them already.
Perfect for Any Occasion: Whether it’s Mother’s Day brunch, a backyard barbecue, or just a cozy night in, this raspberry mousse fits right in.
Crowd-Pleaser: Both kids and adults can’t resist the bright color and creamy texture. I’ve never had leftovers (unless I hide them on purpose!).
Unbelievably Delicious: The mousse is so light it feels like you’re eating a sweet cloud. The raspberry flavor is pure summer.

What really sets this raspberry mousse recipe apart is the technique—blending fresh raspberries into the cream ensures every bite is packed with flavor. I also like to strain the berries to remove seeds, so the texture is super smooth. You know, I’ve tried shortcuts (like using jam), but nothing beats the freshness and zing of real raspberries.

This isn’t just another mousse—it’s my go-to because it’s fuss-free and always looks stunning. The pretty pink hue makes it a showstopper on any table. If you’re craving something light, not overly sweet, and with just enough tang, you’ll love this recipe.

And let’s face it, raspberry mousse is the kind of dessert that makes people close their eyes and sigh after the first bite. It’s comfort food, but a little fancy. Great for impressing guests — with zero stress.

What Ingredients You Will Need

This raspberry mousse recipe uses simple, wholesome ingredients to create bold flavor and that signature fluffy texture. There’s nothing complicated, and most are likely pantry staples. Here’s what you’ll need:

Raspberries (fresh or frozen, 2 cups / 240g): Fresh is best for flavor, but frozen works perfectly in a pinch. Look for plump, bright berries. If using frozen, thaw and drain excess liquid.
Granulated sugar (1/2 cup / 100g): Balances the tartness of the raspberries. I’ve tried coconut sugar, but regular works best for color and taste.
Heavy whipping cream (1 1/2 cups / 360ml): This is the backbone of your mousse — gives it that luscious, airy texture. For a lighter version, you can use half-and-half, but it won’t whip up as fluffy.
Unflavored gelatin (1 packet / 2 1/4 tsp / 7g): Helps the mousse set. You can swap in agar agar for a vegetarian option, but the texture will be slightly firmer.
Vanilla extract (1 tsp / 5ml): Just a splash for depth. I love using pure vanilla — it lets the raspberry flavor shine.

If you’re missing an ingredient, here are a few swaps I’ve tested:

Use honey or maple syrup instead of sugar for a softer sweetness.
Swap dairy cream with coconut cream for a dairy-free raspberry mousse (the flavor’s a bit tropical, but it’s delicious).
If you’re out of gelatin, try 1 tablespoon of agar agar powder dissolved in hot water.

I recommend Driscoll’s raspberries for the best flavor, and Knox gelatin for reliability. If you’re in a hurry, frozen berries save the day—just be sure to strain them well. In spring, toss in a few fresh mint leaves for a refreshing twist. The beauty of this recipe is that it’s endlessly adaptable, so don’t stress if you need to make a swap.

Equipment Needed

Mixing bowls: At least two — one for whipping cream, one for the raspberry puree. Glass or stainless steel works best (plastic sometimes holds onto flavors).
Fine mesh sieve: Essential for straining out raspberry seeds and getting that silky texture. I’ve used coffee filters in a pinch, but they’re slower!
Whisk or electric mixer: Hand mixer or stand mixer speeds things up. If you’re whisking by hand, just brace yourself for a mini workout.
Small saucepan: For blooming the gelatin. Any small pot will do.
Rubber spatula: Handy for scraping down the bowl and folding the mousse gently.
Serving glasses or ramekins: For presentation. Wine glasses, teacups, or even mason jars work — use whatever you have.

If you don’t have a fine mesh sieve, try using cheesecloth or a clean kitchen towel to strain the puree. I’ve found that budget hand mixers work just as well as pricier ones for whipped cream. Just keep an eye on them—sometimes they run hot after a few minutes (learned that the hard way!). For easy clean-up, rinse your sieve right away so seeds don’t stick.

Preparation Method

Prepare the raspberry puree:

Place 2 cups (240g) raspberries and 1/4 cup (50g) sugar in a blender or food processor. Blend until smooth, about 30 seconds. If using frozen raspberries, thaw and drain them first.

Pour the mixture through a fine mesh sieve into a bowl, pressing with a spatula to remove seeds. You should have about 1 cup (240ml) smooth puree. If it looks runny, that’s okay — the gelatin will help set it later.
Bloom the gelatin:

Sprinkle 1 packet (2 1/4 tsp / 7g) unflavored gelatin over 2 tablespoons (30ml) cold water in a small saucepan. Let it sit for 5 minutes — it’ll look thick and a bit lumpy.

Gently heat over low, stirring until dissolved (about 2 minutes). Don’t let it boil, or the gelatin can lose its gelling power. If you see clumps, keep stirring until it’s smooth and clear.
Combine puree and gelatin:

Whisk the dissolved gelatin into the raspberry puree until fully blended. Add 1 teaspoon (5ml) vanilla extract. Set aside to cool to room temperature, about 10 minutes. If it thickens too much, whisk vigorously — it should be pourable, not stiff.
Whip the cream:

In a chilled bowl, beat 1 1/2 cups (360ml) heavy whipping cream with remaining 1/4 cup (50g) sugar until soft peaks form — about 2-3 minutes with a mixer, longer by hand. The cream should hold its shape but still look silky. If you over-whip, it’ll turn grainy (just add a splash of cream and whisk gently to rescue it).
Fold everything together:

Gently fold the raspberry-gelatin mixture into the whipped cream using a rubber spatula. Go slow and use wide, sweeping motions — you want to keep as much air as possible. The mousse will turn a gorgeous pale pink.

Taste and adjust sweetness if needed (sometimes berries are extra tart; a spoonful of sugar fixes it).
Portion and chill:

Spoon the mousse into serving glasses or ramekins. Tap each gently on the counter to smooth the top.

Refrigerate for at least 2 hours, or until set. You can make this up to 24 hours in advance; if you notice liquid pooling, just gently blot with a paper towel before serving.
Serve:

Top with extra raspberries, a dollop of whipped cream, or a mint sprig. The mousse should be light, fluffy, and hold its shape. If it looks too soft, chill for another 30 minutes.

Personal tip: If you’re making a double batch, strain the raspberry puree in two rounds — I learned the hard way that a packed sieve takes forever. The mousse is best served chilled, but let it sit at room temp for 10 minutes if you want a softer texture. And always make extra … because someone will ask for seconds!

Cooking Tips & Techniques

Getting mousse just right is part science, part art. Through trial and (plenty of) error, I’ve picked up some tricks that make this raspberry mousse recipe foolproof:

Chill your bowl and beaters: Cold cream whips faster and stays stable. I pop everything in the freezer for 10 minutes before starting.
Don’t skip straining: Raspberry seeds can ruin the silky texture. Use a fine mesh sieve and be patient — it’s worth it!
Watch your gelatin: Overheating makes it lose setting power. Just melt until clear, then whisk in quickly.
Fold, don’t stir: Stirring knocks out air and makes mousse dense. Use a spatula and gentle motions for that signature fluff.
Over-whipped cream rescue: If the cream turns grainy, add a tablespoon of cold cream and whisk gently.

I once ended up with raspberry soup instead of mousse, all because I rushed the chilling. Give it enough time — 2 hours minimum, overnight is even better. If you’re multitasking, make the puree and whip the cream while the gelatin cools. That way, everything comes together smoothly.

Consistency is key. I measure ingredients every time (I know, but mousse is picky about ratios). If you’re using frozen berries, let them drain well — extra water can thin out the mousse. And don’t worry if your mousse looks too pale or too pink; it’ll taste great either way.

Variations & Adaptations

This raspberry mousse recipe is super flexible! Here are my favorite twists:

Chocolate raspberry mousse: Fold in 1/4 cup (30g) melted dark chocolate with the puree for a decadent twist.
Dairy-free: Swap heavy cream for coconut cream and use agar agar instead of gelatin. The texture is a bit firmer, but the flavor is tropical and fun.
Lemon-raspberry mousse: Add 1 tablespoon (15ml) fresh lemon juice and a teaspoon of zest to the raspberry puree for extra zing.

For a summer party, I’ve layered the mousse with crumbled shortbread cookies and fresh berries — like a parfait. You can make a low-sugar version by using stevia or monk fruit sweetener, just check your conversion ratios. If you have nut allergies, stick to the classic recipe (no almond flour bases).

I’ve also tried using strawberries and blackberries — both work, but adjust sugar to taste since berries vary in sweetness. For a festive holiday look, swirl in a little cranberry sauce or top with pomegranate arils. Honestly, you can’t go wrong with any berry!

Serving & Storage Suggestions

Serve this raspberry mousse chilled, straight from the fridge. I love spooning it into wine glasses or small jars for a pretty, Pinterest-ready presentation. Top with extra raspberries, whipped cream, or a sprinkle of grated white chocolate for a fancy finish.

It pairs beautifully with buttery shortbread cookies, crisp meringues, or a cup of herbal tea. For parties, make mini portions in shot glasses — they’re easy to grab and look adorable on a tray.

To store, cover each glass tightly with plastic wrap and refrigerate up to 2 days. For longer storage, mousse can be frozen for up to a month; thaw overnight in the fridge before serving. If you notice any separation, just give it a gentle stir. Reheat? Not recommended — mousse loses its texture when warmed.

And here’s a secret: flavors deepen overnight, so if you can, make it ahead. It tastes even better the next day!

Nutritional Information & Benefits

Each serving (about 1/2 cup) of raspberry mousse contains approximately:

Calories: 220
Fat: 13g
Protein: 2g
Carbs: 25g
Fiber: 3g

Raspberries are packed with vitamin C, antioxidants, and fiber (great for digestion). Heavy cream provides calcium, and if you use coconut cream, you’ll get healthy fats. This recipe is naturally gluten-free, and you can make it dairy-free with simple swaps. Potential allergens include dairy and gelatin — be sure to check your ingredient labels. As someone who tries to eat balanced, I love that this dessert satisfies without weighing me down. It’s a sweet treat, but still lighter than most cakes or pies.

Conclusion

If you’re looking for a light, luscious dessert that’s easy, beautiful, and always a winner, this raspberry mousse recipe is your answer. It’s perfect for impressing guests, spoiling your family, or just treating yourself after a long day. I love how adaptable it is — you can tweak flavors, swap ingredients, and make it your own.

Give it a go, and don’t be afraid to experiment! Leave a comment with your favorite variation, or share your mousse photos — they always make my day. Trust me, once you taste this, you’ll want to make it again and again.

So grab your berries, whip up some cream, and enjoy this sweet cloud of happiness. Happy whisking!

Frequently Asked Questions

Can I use frozen raspberries in this raspberry mousse recipe?

Yes, frozen raspberries work great! Just thaw and drain them before blending so your mousse doesn’t get watery.

What can I use instead of gelatin?

You can swap gelatin for agar agar powder (about 1 tablespoon, dissolved in hot water). The texture will be a bit firmer, but it sets well for a vegetarian option.

How long does raspberry mousse need to chill?

Chill for at least 2 hours, but overnight is even better for flavor and texture. The mousse sets up beautifully and tastes richer the next day.

Can I make raspberry mousse ahead of time?

Absolutely! Make it up to 24 hours in advance and keep it covered in the fridge. It’s perfect for parties and busy schedules.

Is this raspberry mousse recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your gelatin and vanilla extract labels to be sure.