Raspberry Mousse
Sieved raspberry puree, softly whipped double cream and just enough gelatine to hold it together make a raspberry mousse that is light, fruity and happy to wait in the fridge. There are no eggs to worry about, and most of the 3 hours 40 minutes is hands-off time while the puree cools and the mousse sets. Serve it in glasses for a dinner party, or make it the day before and top it with fresh berries when it is time to eat.
- Total
- 3 h 40 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Per serving
- 440kcal
Getting the texture of raspberry mousse right
Three things decide whether a raspberry mousse is light or heavy: the temperature of the puree, the way the cream is whipped and how gently the two are combined. The puree must be cool enough not to melt the cream, but not so cool that the gelatine begins to set, which is why it is left for about 20 minutes.
Whisk the cream only to soft peaks and fold in the puree in stages. Sieving the fruit removes the seeds and leaves a smooth, pink mousse. A squeeze of lemon sharpens the berries and balances the sweetness.
Raspberry mousse, step by step
Tap a time to start a timer.
- Soak the gelatine Put the gelatine leaves in a bowl of cold water and leave them for , until soft and floppy.
- Cook the raspberries Put the raspberries, sugar and lemon juice in a small saucepan over a medium-low heat. Cook for , stirring and pressing the fruit down, until it has broken down and the sugar has dissolved. Press it through a fine sieve into a bowl, scraping the underside of the sieve, and discard the seeds. You should have about 200ml of puree.
- Add the gelatine Squeeze the water out of the gelatine leaves and stir them into the hot puree until completely melted. Leave the puree to cool to room temperature for about , stirring now and then. It should be cool to the touch but still pourable.
- Whip the cream In a large bowl, whisk the cream and vanilla extract with an electric hand whisk until it forms soft peaks. It should hold its shape but still look slightly floppy.
- Fold and chill Fold the cooled puree into the cream in three additions with a large metal spoon, until no streaks remain. Spoon into four glasses, cover loosely with cling film and chill for at least 3 hours, until set. Top with fresh raspberries to serve.
Serving and decorating
Top each glass with a few fresh raspberries and a mint leaf, or add a few shavings of white chocolate. Shortbread fingers or sponge fingers go well on the side. For another light fruit dessert, try lemon mousse, or bake a tray of raspberry slices if you want something to serve alongside.
Common problems and fixes for Raspberry Mousse
- The mousse is runny after chilling.
- Give it longer, up to 6 hours in total, and check the fridge is at 5°C or below. For next time, weigh the raspberries carefully and use all 3 leaves, since extra liquid from more fruit needs more gelatine.
- There are rubbery strings or lumps of gelatine.
- The gelatine was not fully dissolved. It must go into the hot puree and be stirred until no strands remain. Sieve the puree again if you see any.
- The mousse is heavy rather than airy.
- The cream was over-whipped or the puree was folded in too roughly. Whisk only to soft peaks, and use a light folding motion so the air stays in.
Frequently asked questions about Raspberry Mousse
How long does it take to set?
It needs at least 3 hours in the fridge to set. Leaving it overnight is even better, and it keeps its texture.
Can you use frozen raspberries?
Yes. Use them straight from frozen and cook them for 2–3 minutes longer, until broken down, before sieving. Frozen berries give the same colour and flavour.
What can I use instead of gelatine?
Agar powder is a vegetarian alternative. It sets differently, so follow the packet instructions for the amount, boil it in the puree for the time stated and fold it into the cream as soon as it has cooled slightly.
How long does it keep?
It keeps for up to 2 days, covered, in the fridge. Add fresh raspberries just before serving so they stay firm.
How did you like the recipe?
4.8 / 5 · 7 ratings
