Description
Elegant raspberry mousse with a tart-sweet fruit layer and creamy vanilla whipped cream topping ready in just 30 minutes!
Ingredients
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
Instructions
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.
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.
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.
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!
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!
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.
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.
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!
Right before serving, top each mousse with fresh raspberries, a sprig of mint, and white chocolate shavings.
Notes
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!
- Prep Time: 20 minutes
- Cook Time: 7 minutes + Chill Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: French-inspired