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Cooking + Entertaining

Raspberry mousse: the recipe for fresh, no-bake dessert

Raspberry mousse: the recipe for fresh, no-bake dessert


Vanilla icing sugar

The raspberry mousse it’s a spoon dessert fresh and super greedy, perfect to serve as at the end of the meal for a dinner with guests or for a genuine snack. With a creamy consistency and refined color and captivating, it will conquer young and old. This is a very simple and quick recipe: just blend the fresh raspberries, sift them to remove the seeds and then add a sugar syrup and gelatin, previously soaked in cold water. There whipped Creamincorporated delicately and in several stages, will give the dessert its typical voluptuousness.

For a mousse with an impeccable consistency, it is important to combine the whipped cream one tablespoon at a time, stirring gently and with movements from the bottom up to avoid disassembling the mixture. You can also use some vegetable cream and, for a vegetarian version, you can replace the food gelatin with agar-agar. We decorated our raspberry mousses with Red fruits e mint leaves, but you can add whatever you like: coconut flakes, chocolate chips, frozen raspberries, chopped hazelnuts and so on. Once ready, you can also pour it into heart-shaped molds, for a very romantic dessert to share with your sweetheart.

Find out how to prepare it by following the step by step procedure and advice. Also try the chocolate and raspberry mousse and the berry mousse.

How to make raspberry mousse

Collect the raspberries in the jug of an immersion blender, after having washed and dried them; add the juice of half a lemon 1.

Blend the raspberries into a puree 2.

Sift the raspberries with a colander to remove the seeds 3 and set aside.

Meanwhile, put a saucepan with sugar and water on the heat 3and boil for about 10 minutes until you get a syrup.

Soak the gelatin in cold water for 10 minutes 4.

Squeeze it well and add it to the hot syrup 5.

Mix well to dissolve it and not leave lumps 6.

Pour the syrup into the raspberry puree only when it has cooled down 7.

Whip the cream with the icing sugar 8.

Add the whipped cream to about two-thirds of the raspberry mixture (the remaining one you will need to create the gelatin layer on the surface of the dessert); incorporates the whipped cream in several stages, mixing with a spatula and with movements from top to bottom so as not to disassemble the mixture 9.

Pour the raspberry mousse into the molds and transfer to the fridge for 1 hour: we used cylindrical pastry rings, sealed at the base with transparent film and at the sides with sheets of food acetate 10; for this operation you can also use parchment paper.

After the rest time has elapsed, add the reserved raspberry mixture to each mousse 11 and put back in the fridge for at least another 2 hours.

When the mousse is ready, gently remove the molds and decorate as desired with the red fruits 12 and the mint leaves.

Bring to the table and serve 13.


The raspberry mousse can be stored in the refrigerator for up to 2 days.

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