Why You’ll Love Easy Double Raspberry Mousse Recipe

I enjoy this recipe because it comes together quickly with simple ingredients and delivers impressive results. I like that it can be prepared ahead of time, sets beautifully in the fridge, and has a naturally vibrant color. I also appreciate how the mousse feels indulgent yet light, making it a great way to end a meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 gr Raspberries, fresh or frozen
15 ml Lemon Juice
1/2 teaspoon Vanilla Paste (or extract), optional
1 teaspoon Gelatine Powder, with 1 tablespoon cold water
40 gr Caster Sugar (*)
2 large Egg Whites, pasteurised
1 pinch Salt

Directions

I start by thawing the raspberries if they are frozen and discarding any excess water. I blend the raspberries until completely smooth, then strain the purée through a fine sieve to remove the seeds. If I want a layered finish, I set aside about a quarter of the purée in the fridge.

I place the raspberry purée, lemon juice, and vanilla paste into a small saucepan and gently heat it until it just starts to simmer. While it heats, I mix the gelatine powder with cold water and let it bloom. Once the purée is hot, I remove it from the heat, whisk in the gelatine until fully dissolved, and transfer the mixture to a bowl to cool to room temperature.

I whip the egg whites with the salt until foamy, then slowly add the caster sugar while continuing to whisk. Once all the sugar is added, I increase the speed and whip until stiff peaks form. I gently fold one third of the whipped egg whites into the cooled raspberry mixture, then fold everything back into the remaining egg whites until light and fluffy.

I pour the mousse into serving cups and refrigerate it for at least one hour to set. When serving, I like to top it with reserved raspberry coulis, fresh raspberries, or dark chocolate shavings.

Servings and Timing

I usually make this recipe to serve 4 large cups.
Prep time is about 15 minutes, with an additional 1 hour of cooling and setting time.
Total time comes to approximately 1 hour and 15 minutes.

Variations

I sometimes swap raspberries for strawberries or mixed berries for a different flavor. When I want extra richness, I fold in a small amount of lightly whipped cream at the end. For a sweeter version, I slightly increase the sugar or add a touch of white chocolate to the warm purée.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 24 hours. I do not reheat this dessert, as it is meant to be served chilled and reheating would ruin the texture.

FAQs

Can I make this mousse in advance?

I often prepare it a day ahead, and it holds its texture very well in the fridge.

Can I skip the gelatine?

I find the gelatine helps the mousse set properly, so skipping it will result in a looser texture.

Are frozen raspberries okay to use?

I regularly use frozen raspberries, as long as they are fully thawed and drained.

Can I use powdered gelatine sheets?

I can substitute gelatine sheets, but I make sure to bloom and dissolve them according to package instructions.

Is this dessert very sweet?

I think it has a balanced sweetness with a pleasant tang from the raspberries and lemon juice.

Can I make this recipe without a mixer?

I can, but whipping egg whites by hand requires more time and effort.

Why did my mousse not set?

I make sure the gelatine is fully dissolved and that the mousse chills long enough in the fridge.

Can I use bottled lemon juice?

I prefer fresh lemon juice, but bottled works if that is what I have on hand.

Is this mousse gluten-free?

I like that this recipe is naturally gluten-free.

Can I double the recipe?

I often double it when serving guests, and it scales up easily.

Conclusion

I find this easy double raspberry mousse to be a reliable, elegant dessert that never disappoints. The bright raspberry flavor, airy texture, and simple preparation make it a recipe I come back to whenever I want something light, fresh, and impressive.