Easy Raspberry Mousse – A smooth airy eggless mousse filled with fresh raspberries and cream! An elegant 4-ingredient dessert for Valentine’s Day!
Are you looking for the perfect Valentine’s treat?! No worries! You just found it! 😉 This raspberry mousse is smooth, creamy, and so pretty with its beautiful pink color. It’s a simple eggless version using gelatin to make it stable. It only requires 5 ingredients (including the water which almost doesn’t even count) which you might already have on hand.
When you and your loves (family, friends, girlfriend, boyfriend, kids…) taste this raspberry mousse they will think you spent hours making it when really, it only takes about 15 minutes to whip up.
One of my most favorite things about this mousse is that it’s eggless. That means… the steps to make it are more simple and you don’t have to worry about raw eggs.
If you’d like to head right over to the printable recipe, you can click HERE or any of the big “Click for Recipe” buttons through this post.
If you like this recipe you may also like these MOUSSE recipes:
- Strawberry Mousse
- Easy 3-Ingredient Chocolate Mousse
- Raspberry Mousse Brownie Bites
- Mint Mousse Chocolate Cups
- Raspberry Chocolate Mousse Cake
4 (5 if you count the water) Simple Ingredients To Make This Raspberry Mousse!
I bet you’ve guessed what 4 ingredients I use to make this pretty pink raspberry mousse but if not, here’s the breakdown.
- raspberries (I use fresh frozen in the off seasons and fresh, fresh when we can pick them from our patch).
- water (but as you already know, I kind of don’t think this one counts in the ingredient count even though I know it really is one).
Cream, sugar, raspberries= quick, easy, and delicious raspberry mousse. <3
HOW DO I MAKE THIS EASY RASPBERRY MOUSSE?
Bloom the Gelatin:
To make this raspberry mousse, start by softening the gelatin. This is done by pouring the gelatin in cold water. The gelatin will soak up all the water. This is called blooming the gelatin. It only takes a few minutes for the gelatin to be ready. This is what it looks like after it has bloomed.
Make the Sweetened Berry Mixture:
While the gelatin is softening, put the raspberries, sugar and a little water in a small saucepan. Heat the berries and sugar until the berries begin to break down. Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.
Pour the berry mixture into a blender.
I love my Blendtec! If you haven’t checked out Blendtec blenders, do. They are amazing. I love mine!
Puree the berry mixture for about a 1 minute until the berries are smooth.
At this point you have two options: move forward with the seeds in the mixture or use a fine strainer to remove the seeds. This mousse will be very smooth if you remove the seeds and I highly recommend doing so. If you’re in a hurry, you don’t have to remove the seeds but realize the texture will be different because you’ll have a couple of tablespoons of raspberry seeds in the mousse.
Once ready, pour the berry mixture back into the saucepan and add the softened gelatin to it. Place the saucepan back on the heat (medium to medium-high) until the gelatin is melted. This will only take 30 seconds to a minute. Make sure you watch it closely because it can boil over quickly.
Whip the Cream:
Once the mixture is done, set it aside to cool. The mixture needs to be below 80°F or so but not too cold that it becomes clumpy. Next, whip the cream. You will want to whip it until you get stiff peaks. That’s the stage right before it turns to butter. Be careful not to over whip it or it will turn into butter.
PRO TIP 1: Use a very cold bowl and cold heavy cream when whipping. This will help the cream whip faster.
Once whipped and the berry mixture has cooled, pour the berry mixture into the cream.
PRO TIP 2: Use HEAVY whipping cream in this recipe. Heavy whipping cream has a higher fat content compared to regular whipping cream. The higher fat content helps you get a stiffer whip and gives this mousse more volume (it will be more stable).
Finish the Mousse:
Carefully fold the cream and berry mixture together. The cream mixture will turn a beautiful pink color. The berry mixture will begin to thicken as it cools but it should still easily be folded into the thick whipped cream.
As the mousse cools, the gelatin will stabilize the mixture. It doesn’t happen instantly but will, eventually, as it chills in the fridge.
WHAT SHOULD I DO NOW THAT THE MOUSSE IS MADE?
You have a couple of options. If you are serving this mousse by its self, you can let it set and chill in the bowl then pipe it into your serving dishes after it’s set or you can pipe or pour the mixture into your serving dishes before it sets. Putting the mixture into the final serving dishes before it sets will give this mousse a more elegant, clean look. Piping it later, you will see air bubbles on the surface. It will still taste amazing, it just doesn’t look as pretty. I like to pour the mixture right into my serving dishes before it sets because it gives this raspberry mousse such a smooth look.
PRO TIP 3: If piping into serving dishes LATER, only let the raspberry mousse chill for about 30 minutes. This will give the mousse time to become more firm but not fully set. This will give you a more smooth finish after piping. If piping IMMEDIATELY into serving dishes, let the raspberry mousse chill for at least an hour before serving. This will give the mousse time to fully set.
Man, I’m so excited for you to try this. It’s so good! It’s smooth and creamy. Even when I use frozen raspberries, this raspberry mousse comes out tasting like it was made from fresh, perfectly sweet raspberries. It’s seriously fantastic! It will make this Valentine’s Day that much more special.
Who would you share this delicious raspberry mousse with?
- 12 oz fresh or frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 cups heavy cream, make sure it's really cold
- 1 pk gelatin, (2 1/4 tsp) + 1/4 cup water to soften
- Stir gelatin into 1/4 cup cold water to soften. Set aside.
- In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
- Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).
- In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
- Once berry mixture is cooled adequately, carefully fold into cream. Pour into serving dishes or chill and pipe into serving dishes.
- Chill for 4-24 hours before serving.
This mousse is great on cupcakes. Chill mousse for a couple hours before piping onto cooled cupcakes.
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OP: 1.29.18 Updated: 2.11.19