Easy Raspberry Mousse Recipe: Fresh, Creamy & No-Bake

This Raspberry Mousse is a dreamy, airy dessert made with fresh raspberries, whipped cream, and Italian meringue. Perfectly tart, subtly sweet, and melt-in-your-mouth smooth, it’s a showstopping treat for spring and summer occasions, dinner parties, or romantic date nights.

What Is Raspberry Mousse?

Raspberry mousse is a light, chilled dessert made by folding fruit puree into whipped cream and stabilized with gelatin. This version uses an Italian meringue to create an ultra-smooth texture and stable consistency. Often served in glasses or molds, it’s a refreshing and sophisticated finish to any meal.

Why Everyone Will Love This Recipe

• Light and fluffy: The whipped cream and meringue give it a cloud-like texture.
• Fresh berry flavor: Real raspberries add natural tartness and color.
• Elegant presentation: Serve in glasses for a picture-perfect dessert.
• Make-ahead friendly: Great for entertaining with zero stress at serving time.

Pro Tips for the Best Raspberry Mousse

1. Strain the raspberry puree: Removes seeds for a velvety-smooth texture.
2. Use cold equipment: Chilled bowls help cream whip faster and fluffier.
3. Fold gently: Preserve airiness by using a spatula with slow, sweeping motions.
4. Bloom gelatin properly: Ensures even melting and smooth consistency.
5. Decorate just before serving: Fresh raspberries or mint leaves make a stunning final touch.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, just thaw and drain them before pureeing.

How long does raspberry mousse need to chill?

At least 2–3 hours, but overnight is ideal for the best texture.

What can I use instead of gelatin?

Agar-agar can be used as a vegetarian substitute, though it sets firmer.

Can I make raspberry mousse ahead of time?

Absolutely! Prepare it a day in advance and store it in the fridge.

Is this mousse suitable for kids?

Yes, there's no alcohol or strong ingredients—just fruit and dairy.

How to Freeze

Raspberry mousse can be frozen in airtight containers for up to 1 month. Thaw slowly in the fridge for several hours before serving. Note: freezing may slightly alter the texture.

How to Store

Cover the mousse glasses tightly with plastic wrap or lids and refrigerate. Enjoy within 2–3 days for the best flavor and texture. Do not leave at room temperature for long periods.

How To Make Raspberry Mousse

Bloom the gelatin: Mix gelatin powder with water in a small bowl. Let sit for 10 minutes.

Prepare raspberry puree: Blend raspberries until smooth. Strain through a fine sieve to remove seeds.

Dissolve gelatin: Warm a few tablespoons of raspberry puree in a saucepan, add bloomed gelatin, and stir until dissolved.

Combine puree: Stir gelatin mix back into remaining raspberry puree. Add lemon juice and mix well.

Whip cream: In a cold bowl, beat the cream until stiff peaks form. Set aside.

Beat egg whites: In another bowl, beat egg whites with 15g of sugar until soft peaks form.

Make syrup: Boil 140g sugar with 65ml water. When it reaches a gentle boil, remove from heat and slowly pour into egg whites while mixing to create a glossy Italian meringue.

Fold components: Gently fold meringue into whipped cream. Then fold in raspberry mixture until smooth.

Assemble and chill: Pipe mousse into serving glasses. Chill for at least 2 hours. Garnish before serving.