Easy Raspberry Mousse

Raspberry mousse features twolayered raspberry mousse dessert in clear glass cups showing vibrant red raspberry layer on bottom topped with fluffy white whipped cream mousse, garnished with fresh raspberries, mint leaves, and white chocolate shavings.

Why You’ll Love This Recipe

This Raspberry Mousse is light, airy, and bursting with bright berry flavor. Its smooth, creamy texture makes it feel elegant while still being simple to enjoy. Perfect for special occasions or an easy make-ahead dessert, it’s a refreshing sweet treat that always impresses.

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Ingredient List

Raspberry Layer

• 12 ounces fresh or frozen raspberries
• ¼ cup granulated sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1 teaspoon gelatin (powdered)
• 2 tablespoons cold water

Mousse Layer

• 1½ cups heavy whipping cream, cold
• ¼ cup powdered sugar (or to taste)
• 1 teaspoon vanilla extract

Optional for Serving

• Fresh raspberries
• Mint leaves
• White chocolate shavings

Friendly Note: Frozen raspberries work just as well as fresh here, and they’re usually more budget-friendly! Just make sure they’re unsweetened so you control the sugar level.

Why These Ingredients Work

Let’s talk about what makes this dessert so dreamy:

Raspberries bring that gorgeous ruby color and a natural tartness that keeps the dessert from being too sweet. Their pectin also helps the layer set beautifully.

Gelatin is the magic behind that soft-set raspberry layer. It gives just enough structure so the layers stay separate and pretty, without making things rubbery or stiff.

Heavy whipping cream whips up into the lightest, airiest mousse. The high fat content is key here—it’s what lets the cream hold those beautiful stiff peaks.

Powdered sugar dissolves instantly into the cream (unlike granulated sugar, which can make it gritty) and adds just the right amount of sweetness.

Lemon juice brightens up the raspberry flavor and balances the sweetness. Don’t skip it—it’s what makes everything sing!

Vanilla extract in the mousse adds warmth and depth. It’s subtle but so important for that “what IS that flavor?” factor everyone loves.

Essential Tools and Equipment

• Small bowl (for blooming gelatin)
• Medium saucepan
• Fine mesh sieve (optional, for seedless texture)
• Mixing bowl (preferably chilled)
• Hand mixer or stand mixer with whisk attachment
• 6 serving cups or glasses (clear ones show off the layers beautifully!)
• Spoon or piping bag for assembling

Pro tip: Use wine glasses, mason jars, or small dessert cups—whatever you have works!

How To Make Raspberry Mousse

Step 1: Bloom the Gelatin

In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes. It’ll look wrinkly and gel-like—that’s exactly what you want! This is called blooming, and it helps the gelatin dissolve smoothly later.

Step 2: Cook the Raspberry Sauce

In a medium saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir gently as the berries start to break down and release their beautiful juices. This takes about 5-7 minutes. Your kitchen is going to smell AMAZING.

Step 3: Add the Gelatin

Once the raspberry mixture is soft and saucy, remove it from the heat. Stir in your bloomed gelatin until it’s completely dissolved—no lumps! The residual heat from the berries will melt it perfectly.

Step 4: Strain (Optional but Recommended)

Here’s where you decide: seeds or no seeds? I always strain mine through a fine mesh sieve because I love that silky-smooth texture. Just press the mixture through with a spoon or spatula. If you don’t mind seeds, skip this step entirely!

Step 5: Divide and Chill

Divide the raspberry puree evenly among your 6 serving cups or glasses. Pop them in the refrigerator while you make the mousse layer. They’ll start setting up, which is exactly what we want!

Step 6: Whip the Cream

Now for the fun part! In a chilled mixing bowl (I stick mine in the freezer for 10 minutes beforehand), pour in the cold heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. This usually takes 3-4 minutes. You’ll know it’s ready when you lift the beaters and the peaks stand straight up without flopping over.

Step 7: Assemble Your Masterpiece

Remove your raspberry cups from the refrigerator. The raspberry layer should be slightly set but doesn’t need to be completely firm. Spoon or pipe the whipped cream mousse on top of each raspberry layer, dividing it evenly. Gently tap the cups on the counter to settle the mousse and smooth the tops with a spoon if needed.

Step 8: Final Chill

Refrigerate the assembled cups for at least 1 hour. This lets everything set properly and gives the flavors time to meld together. Trust me, the wait is worth it!

Step 9: Garnish and Serve

Right before serving, top each mousse with fresh raspberries, a sprig of mint, and white chocolate shavings.

You Must Know

Room Temperature Matters: Make sure your cream is COLD straight from the fridge. Cold cream whips better and holds its shape longer.

Don’t Rush the Gelatin: Let it bloom the full 5 minutes. If you add it to the berries before it blooms, it won’t dissolve properly and you’ll have weird bits in your sauce.

Taste as You Go: Raspberries vary in sweetness depending on the season. Always taste your raspberry sauce before you assemble and adjust the sugar if needed.

Personal Secret: I chill my mixing bowl AND my beaters in the freezer for 10-15 minutes before whipping cream. This simple trick makes the biggest difference in getting perfect, stable whipped cream every single time. Game changer!

Pro Tips & Cooking Hacks

Piping Bag Magic: If you want Instagram-worthy presentation, transfer your whipped cream to a piping bag with a large star tip. It looks SO professional and takes about 30 seconds extra.

Freeze for Later: These actually freeze beautifully! Just don’t add the garnishes until after you thaw them. They’ll keep frozen for up to 2 weeks.

Stabilize Your Mousse: If you’re making these more than 6 hours ahead or it’s a hot day, add 1 tablespoon of cream cheese to your whipped cream for extra stability. It won’t change the flavor but will keep things from getting weepy.

Common Mistake to Avoid: Don’t add the gelatin while the raspberry mixture is still bubbling hot—let it cool for just a minute first. Too much heat can actually break down the gelatin’s setting power.

Smart Shortcut: If you’re in a mega hurry, you can use store-bought raspberry preserves thinned with a little lemon juice instead of making the sauce from scratch. It won’t be quite as fresh-tasting, but it works!

Flavor Variations & Suggestions

Berry Swap: Try this with strawberries, blackberries, or a mixed berry blend. Each one brings a different personality to the dessert!

Chocolate Lovers: Add 2 tablespoons of cocoa powder to your whipped cream for a chocolate raspberry version that’s absolutely decadent.

Citrus Twist: Replace the vanilla in the mousse with orange or lemon zest for a bright, citrusy vibe.

Boozy Version: Add 1-2 tablespoons of Chambord (raspberry liqueur) or Grand Marnier to the raspberry layer for an adults-only treat.

Coconut Cream Alternative: Use full-fat coconut cream instead of heavy cream for a dairy-free version. Chill the can overnight and only use the thick cream on top!

Make-Ahead Options

This is where this recipe really shines! You can make these raspberry mousse cups up to 24 hours ahead. Just cover them with plastic wrap and keep them refrigerated. Add your garnishes right before serving so they look fresh and beautiful.

Freezing Instructions: Assemble completely, freeze uncovered for 1 hour, then wrap each cup tightly in plastic wrap. They’ll keep for up to 2 weeks. Thaw in the refrigerator for 2-3 hours before serving.

Prep in Stages: Make the raspberry layer the night before and keep it in the fridge. Whip your cream and assemble the morning of your event. This way everything stays super fresh!

Recipe Notes & Baker’s Tips

The gelatin amount here creates a soft-set layer that’s spoonable and perfect. If you like things firmer, you can increase it to 1½ teaspoons, but I find 1 teaspoon gives the best texture.

If your raspberry layer seems too runny after cooling, don’t panic! Pop it back in the fridge for 15-20 minutes before adding the mousse. It will firm up.

Clear cups or glasses really make this dessert shine—you get to see those gorgeous layers! But honestly, even in regular bowls, it tastes just as incredible.

Some people worry about raw eggs in mousse, but this recipe uses only whipped cream, so it’s completely egg-free and safe for everyone!

Serving Suggestions

These raspberry mousse cups are stunning all on their own, but here are some of my favorite ways to serve them:

Pair With: Shortbread cookies, delicate ladyfinger biscuits, or vanilla wafer cookies for dipping.

Perfect Occasions: Bridal showers, Easter brunch, Valentine’s Day dinner, summer garden parties, or literally any Tuesday when you need something special.

Beverage Pairings: Champagne or prosecco for celebrations, iced tea for afternoon gatherings, or coffee for a lovely dessert course.

Extra Special Touch: Serve on small dessert plates with a chocolate drizzle on the plate and a dusting of powdered sugar. SO elegant!

How to Store Your Raspberry Mousse

Refrigerator: Cover cups with plastic wrap and store for up to 2-3 days. The mousse will stay fluffy and delicious!

Freezer: Freeze for up to 2 weeks following the instructions in the Make-Ahead section above.

Reheating: No reheating needed—this is served chilled! Just let frozen cups thaw in the fridge for 2-3 hours before serving.

Important Note: Once assembled, these are best enjoyed within 3 days for optimal texture. The whipped cream can start to weep a bit after that, though it still tastes great!

Allergy Information

Contains: Dairy (heavy cream)

Allergen-Friendly Swaps:

• Dairy-Free: Use coconut cream in place of heavy cream. Make sure to chill a can of full-fat coconut milk overnight, then scoop out only the thick cream portion.
• Gelatin-Free: Use agar powder instead of gelatin (follow package directions for equivalent amount). This makes it vegetarian-friendly!
• Sugar-Free: Use your preferred sugar substitute in both layers. Adjust to taste as some substitutes are sweeter than sugar.

Questions I Get Asked A Lot

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work perfectly here and I actually use them most of the time because they’re available year-round and more affordable. Just use them straight from frozen—no need to thaw. They might release a bit more liquid, which actually makes a lovely sauce!

My raspberry layer is too runny. What did I do wrong?

This usually means either the gelatin didn’t bloom properly or the mixture wasn’t stirred well enough to dissolve it completely. Make sure you let the gelatin sit in cold water for the full 5 minutes before adding it, and stir it thoroughly into the hot raspberry mixture. If it’s already made and runny, you can reheat it gently, add a bit more bloomed gelatin, and try again!

Can I make this without a mixer?

You can absolutely whip cream by hand with a whisk—it just takes more arm power! It’ll take about 8-10 minutes of vigorous whisking. Make sure your bowl and cream are super cold, and use the biggest whisk you have. Your arm will get a workout, but it’s totally doable!

How do I know when my whipped cream is at stiff peaks?

Lift your beaters straight up out of the cream. If the peaks stand straight up without drooping or falling over, you’ve got stiff peaks! If they curl over at the tip, that’s soft peaks—keep beating for another 30 seconds to 1 minute.

Can I use Cool Whip instead of making whipped cream?

You can, but I really don’t recommend it for this recipe. Real whipped cream has a much better flavor and lighter texture. Cool Whip can taste a bit artificial and has a different mouthfeel. If you’re in a pinch, use it, but fresh whipped cream makes this dessert truly special and it only takes 5 minutes!

Will the layers mix together?

Nope! The gelatin in the raspberry layer helps it set up enough that the whipped cream sits on top beautifully without sinking in. Just make sure you let the raspberry layer chill for at least 20-30 minutes before adding the mousse, so it has a chance to firm up slightly.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how yours turned out and any fun variations you tried!