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Raspberry Mousse Recipe

This traditional raspberry mousse recipe uses real raspberries for an intensely fruity flavor and beautiful pink color. 

They’re simmered with sugar, pureed, and mixed with whipped cream. That makes a light and airy mousse everyone will love. 

I seriously can’t get enough of this! And it’s extra dreamy with chocolate shavings on top. 

Raspberry mousse with whipped cream and raspberries on top.
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Why You’ll Love This Raspberry Mousse

Vibrant Pink Hue: That gorgeous, vivid color makes this mousse a showstopper on any dessert table.

Luscious, Velvety Texture: The airy, smooth, and creamy texture is an indulgent experience that melts in your mouth.

Bursting Berry Flavor: The concentrated raspberry puree packs an intense, fresh berry punch. It’s both tart and sweet for a delightfully fruity treat.

No-Bake Convenience: With its no-bake preparation, raspberry mousse is a hassle-free dessert that can easily be made ahead of time.

Frozen raspberries in a saucepan, lemon on the side.


  • Raspberries: You can use fresh or frozen fruit for this. Though fresh fruit usually has the best taste and texture. 
  • Granulated and Powdered Sugar: Sweetens the tart raspberry puree and whipped cream to create a perfectly balanced mousse. 
  • Fresh Lemon Juice: Adds a bright, citrusy zing to enhance the raspberry flavor.
  • Powdered Gelatin: The magic ingredient that transforms the raspberry puree and whipped cream into a luscious, scoopable mousse. 
  • Heavy Whipping Cream: Whipped to soft peaks and folded into the raspberry base for a luxurious, airy texture and rich mouthfeel.
  • Garnish: This looks amazing with extra whipped cream and fresh raspberries. But you can add whatever you like!
Raspberries puree in a sauce pan.
Raspberry mousse in a metal bowl.

How to Make Raspberry Mousse

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this raspberry mousse is sure to impress.

And it couldn’t be easier to make!

1. BLOOM the gelatin in cold water. (Sprinkle it over the water and let it sit until it’s rehydrated.)

2. COOK the raspberries over low heat with the sugar and lemon juice until smooth.

3. STRAIN the syrup to remove the seeds, then add the gelatin and stir until smooth.

4. COOL the syrup to room temperature.

5. WHIP the heavy cream and powdered sugar until stiff peaks form.

6. COMBINE about 1/4 of the cream into the syrup until well blended. Then, gently stir in the rest. 

7. CHILL the mousse in serving dishes until set, about 1-2 hours.

Top view of raspberry mousse in dessert glasses.

Tips For the Best Raspberry Mousse

Each spoonful of this sweet treat delivers a burst of tangy raspberry flavor, perfectly balanced by the creamy richness of the mousse. 

It’s a refreshing and indulgent dessert that leaves you craving more with every bite. And with these top tips, it’ll be perfect every time!

  • Strain well. Pass the raspberry puree through a fine mesh sieve to remove the seeds for a smooth, silky texture. For easy clean-up, line the sieve with cheesecloth.
  • Drain thawed fruit. If using frozen raspberries, be sure to thaw and drain them. I know it sounds wasteful, but too much liquid will keep the mousse from setting. 
  • Chill the cream and mixer. For the best, fluffiest whipped cream, make sure the cream is fresh out of the fridge. And chill the mixing bowl, too!
  • Fold gently. The first addition of whipped cream to the raspberry is what we call a sacrifice. You mix it really well, so the two elements are thoroughly blended. Then, it’s easier to gently add the rest without losing volume. 
  • Use a piping bag. It’s the easiest way to portion the mousse into glasses or jars. 
  • Chill thoroughly. Refrigerate the mousse for at least 2 hours, or until set, for the best texture and easier serving.
  • Variations. Try substituting raspberries with other berries like strawberries or blackberries, or add a layer of chocolate ganache for a decadent twist.
  • Serving suggestions. Serve the mousse in individual glasses, as a cake filling, or piped into tart shells. Garnish with fresh berries, mint leaves, or a dusting of cocoa powder.
Dessert glass serving of raspberry mousse with fresh raspberries and mint leaf.

How to Store

The next time you need an easy, make-ahead dessert, you have to try this! Thanks to the gelatin, it holds really well in the fridge and freezer.

To Store: Portion and cover the mousse tightly with plastic wrap. Store in the fridge for up to 3 days. 

To Freeze: Transfer the mousse to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge, then stir gently before serving. 

More Creamy Mousse Recipes To Try

Pumpkin Mousse
Strawberry Mousse
Lemon Mousse
Mango Mousse

Raspberry Mousse

Course: DessertCuisine: American


Prep time


Chill time


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This traditional raspberry mousse recipe uses real raspberries for an intensely fruity flavor. It’s pretty in pink, light, airy, and too good to miss.


  • 2 1/3 teaspoons (7 grams) powdered gelatin, 1 packet Knox

  • 3 tablespoons cold water

  • 10 oz (2 1/2 cups) fresh or frozen raspberries, thawed

  • 1/2 cup granulated sugar

  • 2 tablespoons fresh lemon juice

  • 2 cups heavy whipping cream

  • 1/4 cup powdered sugar

  • 8-12 fresh raspberries and extra whipped cream, for garnish (optional)


  • Pour the cold water into a small bowl and sprinkle the gelatin over the top. Set aside to bloom for 5-10 minutes.
  • In a medium saucepan, combine the raspberries, sugar, and lemon juice over low heat. Cook, stirring frequently, until the sugar dissolves. Then, carefully pass the syrup through a fine mesh strainer into a heat-proof bowl to remove the seeds.
  • Return the syrup to the saucepan and add the gelatin. Warm over low heat until the gelatin dissolves, then remove from the heat, pour into a clean, large bowl, and set aside to cool.
  • When the raspberry syrup is cool but not cold, beat the whipping cream on low speed with the powdered sugar until soft peaks form. Turn the speed to medium and whip until stiff peaks form.
  • Add 1/4 of the whipped cream to the raspberry syrup and mix until well blended. Then, gently fold the remaining cream into the mix until no white streaks remain.
  • Divide the mousse between 4-6 individual serving dishes. Cover and refrigerate for at least 2 hours, until set.
  • Before serving, garnish each mousse with whipped cream and fresh raspberries. Enjoy!


  • If using frozen fruit, thaw and drain so the mousse isn’t watery.
  • Adjust the sweetness as needed. Some fruits are more tart than others.
  • Line the sieve with cheesecloth for easy clean-up.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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