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Homemade Raspberry Mousse Recipe
This easy raspberry mousse is what dreams are made of! It’s the creamiest dessert EVER, and what’s even better – it’s made without gelatine or eggs. Trust me, you don’t know indulgence until you’ve tried this!
Get ready to fall in love with this decadent raspberry mousse recipe, it’s seriously one of my favourite desserts to make and guess what? The taste is absolutely INSANE! Call it a guilty pleasure, but I just love it…
The texture is dreamy, creamy and airy, and the taste is the perfect balance between tart and sweetness. For extra points, I’ve made this raspberry mousse without gelatine or eggs, so it couldn’t be any easier to make.
It’s the perfect treat for summer, but it’s also refreshing and fruity which makes it a great dessert all year round too – in my opinion, it’s just brilliant!
Recipe Ingredients
Here I’ve listed all the ingredients you’ll need to make this dessert:
- Double Cream: Use double cream (or whipping cream as an alternative). Do not use single cream as it won’t give you the desired thickness needed.
- Raspberries: I used fresh raspberries for this mousse; however you can use frozen raspberries instead.
- Icing Sugar: Icing sugar is whisked with double cream to create the mousse base.
- Caster Sugar: To make the raspberry mixture, raspberries and caster sugar are simmered on a medium heat until the raspberries have broken down. Instead of caster sugar you can use icing sugar instead.
- Vanilla Extract (Optional): Adding a touch of vanilla extract is great for extra flavour, but this addition is optional.
How To Make Raspberry Mousse
Below is a step-by-step guide on how I make this delicious raspberry mousse, full recipe instructions are on the recipe card:
Step One:
Place raspberries and caster sugar into a pan, mix well and leave it to simmer on a medium heat until the raspberries have broken down. This should take around 7 to 10 minutes.
Once the raspberries have broken down, blend the mixture into a paste and pass it through a sieve to remove the seeds.
Step Two:
Add double cream, vanilla extract and icing sugar to a large mixing bowl and whisk together until the mixture starts to ripple and soft peaks form.
Step Three:
Pour the raspberry puree into the whipped double cream and whisk together until evenly distributed. Optionally, reserve a small portion of the puree to decorate the bottom of the glasses or use it as a topping.
Step Four:
Spoon the mousse into individual glasses, ensuring a smooth top. Cover each glass with cling film and place them in the fridge for a minimum of 1 to 2 hours to allow the mousse to set perfectly.
TIP: If you don’t have serving glasses, feel free to use any teacup or mug — they work perfectly fine! Keep in mind that individual servings will set more quickly than if the mousse is left to chill in one large container.
How To Store
Storing this mouse is really simple, that is if you manage to have any leftovers! Simply cover the mousse with cling film and store in the fridge for up to 2 to 3 days.
My Top Tips
Before spooning the raspberry mousse mixture into serving glasses, give it a taste to check if the sweetness is to your liking. If you want a sweeter flavour, add extra icing sugar, then whisk to combine.
Make sure to thoroughly fold or whisk the raspberry puree into the whisked double cream mixture. This step is crucial to avoid having unmixed white pieces of cream throughout the mousse.
If you’re preparing this dessert in advance, store the mousse in the fridge for up to 2 to 3 days. Make sure the raspberries and cream you use are fresh and will remain so for at least the next few days.
If you have any leftover raspberries, you can make these tasty raspberry flapjacks!
How To Serve Raspberry Mousse
I like to serve homemade mousse with a side of shortbread biscuits, as you can see from my pictures throughout this post. I love dipping them into the mousse or crushing them and sprinkling on top for extra crunch!
Classic shortbread like my all butter shortbread biscuits are the perfect pairing! However, you can go for extra tartness with these lemon shortbread biscuits or these Shrewsbury biscuits.
More Mousse Recipes
If you thought life couldn’t get any better, wait until you try these mousse recipes below:
Raspberry Mousse (Without Gelatin)
Ingredients
Raspberry Coulis
- 300 g Raspberries
- 40 g Caster Sugar Or Icing Sugar
Mousse Base
- 300 ml Double Cream
- 40 g Icing Sugar
- 1 tsp Vanilla
Instructions
- Place raspberries and caster sugar into a pan, mix well and leave it to simmer on a medium heat until the raspberries have broken down. This should take around 7 to 10 minutes.300 g Raspberries, 40 g Caster Sugar
- Once the raspberries have broken down, blend the mixture into a paste and pass it through a sieve to remove the seeds.
- Add double cream, vanilla extract and icing sugar to a large mixing bowl and whisk together until the mixture starts to ripple and soft peaks form.300 ml Double Cream, 40 g Icing Sugar, 1 tsp Vanilla
- Pour the raspberry puree into the whipped double cream and whisk together until evenly distributed. Optionally, reserve a small portion of the puree to decorate the bottom of the glasses or use it as a topping.
- Spoon the mousse into individual glasses, ensuring a smooth top. Cover each glass with cling film and place them in the fridge for a minimum of 1 to 2 hours to allow the mousse to set perfectly.
Video
Notes
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries to make this mousse! Allow the frozen raspberries to defrost and gently tap excess liquid with kitchen tissue to prevent the mousse texture from being too loose and runny.Fruit Alternatives
The great news is that you can make this mousse with pretty much any fruit you have at home! I’ve listed a few alternatives that you can easily swap with raspberries:- Strawberries
- Blueberries
- Mangoes
- Passion Fruit
- Lemons
- Raspberries and a combination of your choice!
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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