Easy Raspberry Mousse
This pretty pink Raspberry Mousse is filled with creamy, smooth raspberry flavors and only takes 4 ingredients (not counting the water)! A perfect treat for Valentine’s Day!
Are you looking for the perfect Valentine’s treat?! No worries! I found it for you. 😉 This raspberry mousse is smooth, creamy, and so pretty with its beautiful pink color. With it only requiring 5 ingredients (including the water which almost doesn’t even count), you might even be able to skip the store.
When you and your loves (family, friends, girlfriend, boyfriend, kids… we don’t discriminate) taste this raspberry mousse they will think you spent hours on it. 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 can taste it along the way.
If you’d like to head right over to the printable recipe, you can click HERE or any of the big purple buttons through this post.
I bet you’ve guessed what 4 ingredients I use to make this pretty pink raspberry mousse but if not, here’s the rundown.
- raspberries (I use frozen in the off seasons and fresh when we can pick them from our patch).
- sugar
- gelatin
- cream
- water (but as you already know, I kind of don’t think this one counts as an “ingredient” even though I know it really is one).
That’s why it tastes so good!
Cream, sugar, raspberries= quick, easy, and delicious raspberry mousse. <3
To make this mousse, I start by softening my gelatin. This is done by pouring the gelatin in cold water. The gelatin will absorb the water within a few minutes. This is what it looks like after that happens.
Once the gelatin is softening, I put the raspberries, sugar and a little water in a small saucepan. I heat the berries and sugar until the berries begin to break down.
At this point, I pour the berry mixture straight into my Blendtec. If you haven’t checked out Blendtec blenders, do. They are amazing. I love mine! I puree the berry mixture for 1-2 minutes. Using a fine strainer, I remove the seeds. If you are in a hurry, you don’t have to remove the seeds but realize the texture will be different because you’ll have a couple tablespoons of raspberry seeds in the mousse.
Once ready, the berry mixture goes back into the sauce and the gelatin is added. I place the saucepan back on the heat until the gelatin is melted. Make sure you watch it closely because it can boil over quickly.
Once the mixture is done, I set it aside to cool. The mixture needs to be below 80 degrees F. or so but not too cold that it becomes clumpy. Next, I whip the cream. You will want to whip it until you get stiff peaks. That’s the stage right before you make butter. Be careful not to over whip it and make butter.
Once whipped and the berry mixture is cooled, pour the berry mixture into the cream.
Carefully fold the cream and berry mixture together. The cream mixture will turn a beautiful pink color. It will also be thick but not as thick as the cream was before adding the berry mixture.
As the mousse cools, the gelatin will stabilize the mixture. It doesn’t happen instantly but will eventually as it chills in the fridge. You can leave the mousse in the mixing bowl while it sets up then use a piping bag, you can pipe it into your serving dishes or on top of a cupcake. 🙂 I like to pour the mixture right into my serving dishes before it sets because it gives that super smooth finish.
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?
You may also like these other mousse recipes:
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