Easy Raspberry Mousse – A smooth airy eggless mousse filled with fresh raspberries and cream! An elegant 4-ingredient dessert for Valentine’s Day!
Easy Raspberry Mousse
This pretty pink Raspberry Mousse is filled with creamy, smooth raspberry flavors and only takes 4 ingredients. A perfect treat for Valentine’s Day!
Ingredients
- 12 oz fresh or frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 cups heavy whipping cream make sure it’s really cold
- 1 pk unflavored gelatin (or 2 1/4 tsp) + 1/4 cup water to soften
Equipment
Method
- 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.
Nutrition
Notes
This mousse is great on cupcakes. Chill mousse for a couple hours before piping onto cooled cupcakes.
Tried this recipe?
Let us know how it was!If you like this recipe you may also like these MOUSSE recipes:
- Raspberry Eclairs (with raspberry mousse filling)
- Easy 3-Ingredient Chocolate Mousse
- Raspberry Mousse Brownie Bites
- Mint Mousse Chocolate Cups
- Triple Chocolate Mousse Cupcakes
- Raspberry Chocolate Mousse Cake
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Perfect! Just perfect! Thankyou
Planning on using this in tart shells this Christmas for a raspberry tart desert. Researched a bunch of recipes and this by far seems the best and most straightforward
Thanks for the shoutout and kind words. I strive to make my recipes and instructions straightforward and easy to understand.
I am planning to use this as a filling for a cake. If I make the cake the day before, do I need to keep it in the refrigerator because of this filling?
Yes, I would definitely keep the filled cake in the fridge until serving.
Thank you for this recipe. It was the perfect filling for my chocolate cake! Everyone raved and it set perfectly!
Could a frozen dessert topping be used in place of the whipping cream?
I would think that’s fine. I’ve never used a frozen whipped topping though.
I am planning on using this as fill for a cake. How well does it freeze?
Hi Beth. This recipe can be froze but I would recommend storing in the fridge rather the freezer. If you are making an ice cream cake, this recipe will do beautifully as the “ice cream” filling.
Excellent elegant make ahead – I made day before- refreshing dessert. Didn’t have enough glass bowls, so used glass cups from my punch bowl set. Made 8 nice sized portions, topped as suggested and added some grated chocolate. Glad I read in the comment section re the cooling of the raspberry mixture and the whipping of the cream, so paid special attention with temp of mix and the whipping of the cream. Will definately make again.
Can this be made sugarfree?
Yes, you can substitute the sugar for a zero calorie sweetener that is a 1:1 ratio sweetener to sugar.
Then say 5 instead of 4 ingredients
What if my fruit doesn’t set up right? It seems really thin. I did double the recipe . Was getting ready to fold into whipped cream and it looks to thin. Can I thicken it with more gel. Or what should I use ?
It will be loose, thin. It will set after chilling. If you followed the recipe and doubled everything it will thicken as it chills.
How many ounces or cups of raspberry is it/do you use for this recipe once the raspberries are already cooked down? I’m using a pre-made organic raspberry sauce, so I need a measurement as they’ve already done the “cook down and strain part” – I.e. I’m not starting with fresh or frozen raspberries, it’s already pre made cooked down raspberries, so I need the measurement . I hope that makes sense!! 😅
That makes sense. I have never weighed or measured after I’ve cooked and removed the seeds. If I were to try this I would probably use 12-13oz if the sugar is already added to the raspberry syrup. If there is no sugar in the raspberry syrup I would use 10-11oz syrup and add the sugar. The syrup would still need to be heated to dissolve the sugar and activate the gelatin. I hope this helps.
Hello! Can I substitute sugar with monk fruit? I’m only allowed monk fruit or stevia in the raw.
I understand. My husband was recently diagnosed with type 2 diabetes so we have to switch out sugar for a zero calorie substitute when making recipes for him. You can substitute a zero calorie sweetener and with that said I would recommend substituting with stevia. Monkfruit will crystalized after being heated then refrigerated. The stevia will give you a smoother mousse in the end. Good luck.