Easy light raspberry mousse

This easy raspberry mousse is a light and refreshing dessert that feels fancy without a lot of fuss. It’s great for when you want something sweet but not too heavy, especially on warm evenings or after a big meal.

I started making this after finding a big bag of frozen raspberries and it quickly became a favorite treat for weekend dinners.

Ingredients

• Fresh or frozen raspberries: provide natural tartness and vibrant color choose ripe and fragrant fresh berries or quality frozen ones without added sugar for best flavor
• Sugar: balances the tartness so the mousse isn’t too sharp go for granulated white sugar for a clean sweetness
• Unflavored gelatin: helps the mousse set without changing the flavor always bloom the gelatin properly in cold water to avoid lumps
• Heavy whipping cream: creates that airy light texture make sure it is well chilled so it whips easily and holds peaks
• Water: is used in two parts one for simmering raspberries and one for blooming gelatin keep it clean and fresh

Instructions

Stir Gelatin to Soften:

Mix the gelatin powder into 1 quarter cup of cold water and let it sit undisturbed until it blooms and swells. This step makes sure the gelatin dissolves smoothly later.

Simmer and Puree Raspberries:

Combine raspberries sugar and 1 quarter cup water in a small saucepan. Heat gently until the berries break down and become soft about five minutes pour the mixture into a blender and puree until smooth.

Strain and Add Gelatin:

Strain the puree to remove seeds if you want a silkier texture then return it to the saucepan and add the softened gelatin heat on low to just before boiling for one minute stirring constantly so the gelatin fully dissolves. Remove from heat and cool to room temperature about seventy to eighty degrees Fahrenheit.

Whip the Cream:

Using a chilled bowl whip the heavy cream until stiff peaks form this means the cream holds its shape well when you lift the beaters. This is what gives the mousse its airy texture.

Fold Cream and Raspberry Mixture:

Gently fold the cooled raspberry mixture into the whipped cream using a spatula in slow strokes to keep in as much air as possible without deflating.

Chill Before Serving:

Spoon the mousse into serving dishes and refrigerate for at least two hours or until firm set the chilling lets the mousse develop flavor and texture.

I love the fresh tang of raspberries balanced with the smooth richness of the cream it reminds me of summers at my grandmother’s house where this dessert was always a special finish on hot afternoons.

Storage Tips

Keep the mousse covered tightly with plastic wrap to prevent it from absorbing other fridge odors Store in small airtight containers if you want to make individual portions in advance Consume within two days for best texture and flavor or freeze briefly to extend life but note it may change the mousse’s fluffy texture when thawed

Ingredient Swaps

You can substitute any mixed berries like strawberries or blueberries if raspberries are not in season expect a slight change in tartness and sweetness Use agar agar powder instead of gelatin for a vegetarian option but follow package instructions carefully as it sets differently Coconut cream instead of heavy cream can add a tropical twist and make it dairy free just chill the cans well before whipping

Serving Ideas

Serve with a few fresh whole raspberries or a mint leaf on top for a pretty presentation Add a drizzle of melted dark chocolate or a dusting of powdered sugar for extra flair Pair with a crisp glass of sparkling wine or iced tea to balance the richness

This mousse keeps shining as a simple but special finish to meals especially when friends stop by unexpectedly. It’s light enough to enjoy without feeling guilty and the tangy raspberry with the creamy whipped topping always draws compliments. Give it a try even if you feel like you don't have much time to make dessert.

Frequently Asked Recipe Questions

→ Can frozen raspberries be used instead of fresh?

Yes, frozen raspberries can be used. It's best to thaw them slightly before cooking for even consistency and flavor.

→ What is the purpose of gelatin in this mousse?

Gelatin helps the mousse set and hold its airy structure after chilling, providing a smooth and stable texture.

→ How do I achieve stiff peaks with heavy cream?

Chill the cream well before whipping, and beat it with a cold bowl and whisk until it holds firm, pointed peaks.

→ Is it necessary to strain the raspberry puree?

Straining removes seeds for a smoother texture but can be skipped if a bit of seed texture is desired.

→ How long should the mousse chill before serving?

Refrigerate for at least two hours to allow it to fully set and develop the ideal light texture.