Dessert · Polish

Raspberry Mousse

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 16, 2026

This raspberry mousse is light, creamy, and just tart enough to keep you coming back for another spoonful. It comes together with only five ingredients, and the hardest part is waiting for it to set. Make it the night before and dessert is done.

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Raspberry Mousse

Why you'll love this

  • Just five ingredients and no baking.
  • Make it the night before for a stress free dessert.
  • Light, creamy, and beautifully tart.
  • Looks fancy with almost no effort.

EveryDayMeal recipe

Raspberry Mousse

Prep
20m
Cook
6m
Total
26m
Serves
6
Level
Easy

Ingredients

  • 2 leaves gelatin sheets
  • about 2 1/2 cups (12 oz) fresh raspberries, plus more for topping
  • 5 tablespoons granulated sugar
  • from 1 lemon fresh lemon juice
  • 2 cups heavy whipping cream

Equipment

  • Small saucepan
  • Fine mesh sieve
  • Electric mixer or whisk
  • Mixing bowls
  • Ramekins or small glasses

Instructions

  1. Place the gelatin sheets in a bowl and cover with warm water. Let them soak for about 5 minutes until soft and floppy, then drain and gently squeeze out the extra water so they dissolve cleanly later.
  2. Add the raspberries, sugar, and lemon juice to a saucepan over medium-low heat. Cook for 5 to 6 minutes, stirring, until the berries collapse into a loose, jammy sauce.
  3. Push the raspberry mixture through a fine mesh sieve set over a bowl, pressing to get all the juice and leaving the seeds behind for a smooth, silky mousse.
  4. Stir the softened gelatin into the warm raspberry puree until fully dissolved. If it stubbornly refuses to melt, pour it back into a clean pan and warm gently until smooth. Set aside to cool for about 15 minutes so it doesn't melt the cream.
  5. Whip the cream to soft peaks with an electric mixer, stopping when it holds a gentle curl but still looks glossy, so the mousse stays airy.
  6. Gently fold the whipped cream into the cooled raspberry mixture until no white streaks remain, keeping as much air in as you can.
  7. Spoon into ramekins or small glasses and chill overnight, or at least 6 hours, until set. Top with fresh raspberries before serving.

Tips from the kitchen

  • Cool the raspberry puree before folding in the cream. If it's still warm, it will deflate all that lovely whipped air.
  • Stop whipping the cream at soft peaks. Overwhipped cream turns grainy and makes the mousse heavy instead of light.
  • Don't skip sieving the seeds if you want that smooth, restaurant-style texture.

Estimated nutrition per serving: 310 cal · 2g protein · 18g carbs · 26g fat

Make it your own

  • Swap raspberries for strawberries or a mix of summer berries.
  • Fold in a splash of vanilla or a little orange zest for extra warmth.
  • Use 2 1/2 teaspoons of powdered gelatin bloomed in cold water if you can't find sheets.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. This mousse is meant to be made ahead, so it's perfect for prepping the day before. Not suitable for freezing, as it changes the texture.

Good to know

Can I use frozen raspberries?
Yes. Thaw them first or cook straight from frozen, adding a couple extra minutes until they break down.
Why didn't my mousse set?
The gelatin likely didn't dissolve fully, or it needed more chill time. Give it a full 6 hours and make sure the gelatin melted completely.
Can I make this without gelatin?
Gelatin gives the mousse its structure. Without it you'll have more of a soft fool, still delicious but much looser.
How far ahead can I make it?
Up to a day ahead is ideal. Add the fresh raspberry topping just before serving.

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