Dessert · Polish

Silky Raspberry Mousse

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 8, 2026

This raspberry mousse is light, creamy, and packed with bright berry flavor from a quick homemade puree. It comes together with just five ingredients, then does all its real work while chilling in the fridge, so it is perfect for making ahead. Serve it in little glasses or ramekins for a dessert that looks fancy but is genuinely easy.

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Silky Raspberry Mousse

Why you'll love this

  • Just five simple ingredients.
  • No baking and no fussy technique.
  • Bright, fresh berry flavor in every spoonful.
  • Makes ahead beautifully for stress-free entertaining.

EveryDayMeal recipe

Silky Raspberry Mousse

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

Ingredients

  • 2 gelatine leaves
  • 350g raspberries
  • 60g caster sugar
  • 1 lemon, juiced
  • 500ml whipping cream
  • a handful extra raspberries, to serve

Equipment

  • Saucepan
  • Fine sieve
  • Mixing bowls
  • Electric whisk
  • Ramekins or serving glasses

Instructions

  1. Place the gelatine leaves in a bowl and cover with warm water. Leave to soak for 5 minutes until soft and floppy, then drain and gently squeeze out the excess water so they dissolve cleanly later.
  2. Tip the raspberries, sugar, and lemon juice into a saucepan over medium-low heat. Cook for 5 to 6 minutes, stirring now and then, until the berries collapse into a loose, glossy puree.
  3. Push the mixture through a fine sieve set over a bowl, pressing to extract every bit of juice, then discard the seeds for a smooth, silky finish.
  4. Stir the softened gelatine into the warm puree until fully dissolved. If it stubbornly refuses, return the mixture to a clean pan and warm gently until smooth. Set aside for about 15 minutes to cool to room temperature so it does not melt the cream.
  5. Whip the cream with an electric whisk to soft peaks, stopping while it still slumps gently, so the mousse stays light and does not turn grainy.
  6. Fold the cooled raspberry puree into the cream in a few gentle strokes, keeping as much air in as possible for a fluffy set.
  7. Spoon into ramekins, glasses, or moulds and chill overnight, or for at least 6 hours, until firmly set. Scatter fresh raspberries over the top just before serving.

Tips from the kitchen

  • Cool the raspberry puree fully before folding it in; warm puree will deflate the whipped cream.
  • Whip the cream only to soft peaks. Overwhipped cream makes the mousse dense and buttery instead of airy.
  • Make it the day before. The overnight chill gives the cleanest set and best texture.

Estimated nutrition per serving: 390 cal · 3g protein · 18g carbs · 34g fat

Make it your own

  • Swap raspberries for strawberries or blackberries, adjusting sugar to taste.
  • Fold in a splash of vanilla or a little lemon zest for extra fragrance.
  • Use powdered gelatine (about 5g) bloomed in a few tablespoons of cold water if you cannot find leaves.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. This mousse is best made ahead and does not freeze well, as the texture turns icy.

Good to know

Can I use frozen raspberries?
Yes. Cook them straight from frozen, adding a minute or two, until fully broken down before sieving.
Why didn't my mousse set?
Usually the gelatine wasn't fully dissolved or the puree was too hot when folded in. Make sure the gelatine melts completely and the puree is cool before adding the cream.
Can I make this without gelatine?
Gelatine is what gives the mousse its set, so leaving it out will result in a soft, spoonable cream rather than a firm mousse.
How far ahead can I make it?
Up to a day ahead is ideal. Chill it overnight and add the fresh raspberries just before serving.

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