This fresh raspberry mousse is a light and flavorful dessert you can enjoy anytime. My homemade raspberry mousse recipe uses fresh raspberries to keep it fresh and fruity! If you want an incredible dessert, this is an easy recipe to make.
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When trying to create a dessert recipe my family would love, I knew I wanted to create something different than my usual chocolate-laden dessert—something I don’t make very often—a fruity dessert recipe full of flavor.
What are some of your favorite fresh raspberry recipes? I also love this Gluten Free Chocolate Raspberry Layer Cake or these Raspberry French Macarons.
I needed the mousse for a cake filling. I increased the gelatin to 3 tsp, and reduced the heavy cream to 1 2/3 cup. I also lined a cake pan with plastic wrap and froze the mousse layer before assembling the cake. It held perfectly!”
Tiffany C., Facebook comment
Allergen Information:
This recipe is gluten-free, soy-free, egg-free, and nut-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Raspberries – You can use fresh or frozen raspberries in this raspberry mousse recipe. I think fresh turn out better due to the liquid that comes when you defrost frozen raspberries.
- Heavy Cream – Do not use half and half. I noticed So Delicious now makes a dairy-free heavy cream, but I haven’t tested it yet.
- Gelatin – You can buy Knox gelatin or a vegan version. Both will work in this recipe.
Step-By-Step Photos and Directions:
Step 1: Add cold water to a small saucepan. Mix in gelatin and let it sit for 5 minutes.
Step 2: Stir in the boiling water, vanilla bean seeds (or vanilla extract), sugar, lemon juice, and raspberries. Bring to a boil on medium heat. Turn down the heat to low and boil for 5 minutes.
NOTE: I used 1 1/4 cups of fresh raspberries, but it didn’t make my dessert quite as pink as I had hoped. Feel free to add a few drops of beet juice or food coloring if you want a more vibrant color to this dessert. You can even use different fresh fruits like strawberries or blackberries!
Step 3: Pour the raspberry mixture into a Vitamix or food processor and blend until smooth. This will eliminate the texture of the raspberry seeds. Allow to cool for 10 minutes.
Step 4: Add whipping cream to a large bowl and beat with an electric mixer or stand mixer with a whisk attachment until stiff peaks form.
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Step 5: Fold in the raspberry mixture and cool in the refrigerator for at least 1 hour.
Step 6: Add the cold mousse to a piping bag and pipe it into glasses. Serve cold with some fresh raspberries as a garnish. This mousse also makes a great layer for a cake.
Creamy and delicious, you will want to make this recipe repeatedly! If you love raspberries as much as we do, don’t forget to check out all of my delicious gluten free raspberry recipes. Here is a link to ALL of my mousse and pudding recipes.
Frequently Asked Questions:
You can use frozen raspberries to make this mousse recipe. If you use frozen fruit, defrost the raspberries and drain some extra liquid so the mousse doesn’t turn out too runny.
A wine glass or fancy glass, ramekins, small bowls, or you can add it to a graham cracker crust to make a raspberry mousse pie!
Here is my favorite pie crust recipes for this Gluten Free Graham Cracker Crust
This mousse will keep fresh for up to 3 days in an airtight container.
Reader Adaptations:
More Homemade Mousse Recipes to Try:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Raspberry Mousse
Ingredients
- ¼ cup cold water
- ½ cup boiling water
- 2 teaspoons gelatin Knox * see note
- 1 tablespoon lemon juice
- ¼ cup organic sugar
- 1 ¼ cup fresh raspberries
- 2 cups heavy cream * see note
- 1 teaspoon vanilla extract or one vanilla bean sliced and seeds removed
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Instructions
- In a small saucepan, add the cold water.
- Mix in the gelatin and allow the mixture to sit for 5 minutes.
- Stir in boiling water, vanilla bean or vanilla, sugar, lemon juice, and raspberries.
- Bring to boil on medium heat.
- Turn down the heat to low and boil for 5 minutes.
- Pour mixture into a Vitamix or food processor and blend until smooth.
- (This reduces the raspberry seeds.)
- Allow to cool 10 minutes.
- Pour the whipping cream into a large mixing bowl and beat with an electric mixer until stiff peaks form.
- Fold in the raspberry mixture and allow to cool in the refrigerator for at least 1 hour.
Video
Notes
- I do not recommend using Half and Half. Be sure you are using heavy whipping cream
- You can use vanilla extract if you can’t find vanilla beans.
- Feel free to use regular gelatin or a vegan substitute.
- This mousse will keep for up to 3 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I have one question. Do you pout 2 cups of heavy cream into a bowl and whip that? Or do you use 2 cups of cream that is already whipped?
You whip the 2 cups; that is all the cream you need. I hope this helps.
This tastes great but I couldn’t get a little more get it to whip up for some reason. So I added a bit more gelatin and made it into jello. All I did different was strain the seeds and pulp but I can’t see that stopping the whipping cream from whipping up. I will try again. I used fresh raspberries from my garden.
Hi Lisa, That is strange. To confirm, you used heavy whipping cream and not half and half or a vegan substitute?
Sorry if I’m on the wrong track here; did you put the raspberry mixture into the cream before whipping? If so, that would have hindered your cream from whipping up. The use of “add” could be a little misleading here– the bowl is supposed to be empty before you put in the cream, then you fold the whipped cream and raspberry mixture together after.
Hi Gigi, you want to whip the cream first. I can clarify. Thank you very much.
Can this be made a day ahead? Thank you1
Hi Linda, I have not tested making it ahead. How many days ahead are you thinking?
I was thinking about making it a day ahead. Thanks, Sandi
Hi Linda, I think that should be okay. I would put it in an air-tight container so it doesn’t dry out.
This is a delicious easy mousse recipe. I used frozen raspberries (because I had them) and then folded a few fresh raspberries into the mousse. I made a parfait of this mousse with coconut mousse and it was superb. Highly recommend this recipe.
I am so glad you liked it Marguerite. I would love if you could give it a star rating so others can quickly see it is a good recipe :-). Thank you!
I can’t wait to try this! Is there anything I should consider if I’m planning on using frozen raspberries?
Hi Jessica, just make sure to thaw them out really well.
Be sure to drain them. I spooned mousse into a shortbread pie as its filling. Be sure to refrigerate at least 1 hr. A great recipe.
I am glad you liked it, thank you for the tip!
Hello! I made this just this evening. Fabulous! The only adjustment I made was I used an artificial sweetener as I’m trying to reduce my sugar consumption. It worked! Thank you.
Timmi
Wow, that is great to know. Which sweetener did you use?
Hi Sandi,
Thank you for the reply. I used stevia granuals. It was just so great. I’d def make this one again. Maybe try another berry next time. Thanks again!
Thank you so much Timmi. I will have to give it a try.
Hi Sandi
Trying your mousse this evening.
How long do you think it would last in the fridge and still be good to eat please??
Thanks
Hi Helen, this mousse should keep 2 days in the refrigerator. Thank you!
Hi there, this sounds lovely and plan to make it for Christmas. A question however, as I may not be able to find a vanilla pod, how much extract should I use. Lastly, if I do find a pod, do I remove it after the cooking process?
Thanks so much, can hardly wait for dessert time.
Hi Diane, you can use 1 teaspoon of vanilla extract instead of a pod. In making this you actually want the itsy bitsy seeds inside, not the whole pod 🙂
Thanks so much, and Happy Holidays to you and yours
Super yummy! Thank you for this recipe! First time I ever used a Vanilla Bean! This was super easy for me which is saying a lot since I’m so scared of the kitchen!!! I’m learning I’m learning!!
I am so glad you liked it Sharon :-).