Raspberry Mousse

Today, I’m sharing how to make the best raspberry mousse - It's very light & airy and tastes perfectly raspberry!

I'm also sharing how to make a simple and delicious raspberry sauce to go with it. You can make it in just a minute!

❤️ I love this raspberry mousse because:

• The texture is very light and airy - it melts in your mouth!
• It can hold a shape for cakes and plated desserts.
• It's not overly sweet.
• It tastes perfectly raspberry.
• You can enjoy it in many shapes and sizes.

In this post, you'll learn essential baking tips such as:

• Things to be careful about when using gelatin.
• How to make homemade raspberry puree at home
• 2 secrets to the light and airy mousse
• How to make fluffy Italian meringue
• Tips for avoiding loose mousse

... and so on.

Let's get started!

Jump to:

• 📌 2 Secrets To The Light & Airy Mousse
• 📌 What's In Raspberry Mousse?
• 📌 How To Make Raspberry Mousse
• 📌 Uses For Strawberry Mousse
• 📌 Tips for making a whole cake with the mousse
• 📌 Frequently Asked Questions
• 📌 VIDEO: Watch How To Make It!
• 📌 Printable Recipe
• Fluffy Raspberry Mousse
• 📌 Pin It!

📌 2 Secrets To The Light & Airy Mousse

1. Less gelatin + Stiffer whipped cream

When using stiff and fluffy whipped cream like today, you will need slightly less gelatin to set your mousse. It creates a fluffier and less pudding-like texture.

When using soft whipped cream, you will need more gelatin to harden the mousse.

Just ensure you do not overwhip the heavy cream until it gets separated.

2. Meringue

But by adding meringue, the mousse gets airier and creates an amazingly light texture. And you'll need less gelatin to harden the mousse.

📌 What's In Raspberry Mousse?

Raspberry Mousse

• Raspberries, Pureed and strained
  • Today, we are making mousse from fresh raspberries. You can also use frozen raspberries if they are not available.
• Gelatin
  • You can use either gelatin powder or gelatin sheets.
  • Today, I used gelatin powder with Bloom 225. (Read a FAQ section for more detail about Bloom)
• Lemon juice
  • It brightens the color more and enhances the raspberry flavor.

• Heavy cream
  • It helps to create a fluffy texture.

• Egg white
  • Ensure no yolk, oils, or liquids are mixed in the egg whites to create a fluffy Italian meringue.
• Granulated sugar for egg white
  • Sugar helps to stabilize egg white. It's not a must, but it has a slight effect.

• Granulated sugar for syrup
  • Heat hot syrup t to 244 - 246 F | 118 - 119 C
• Water
  • It's added to the sugar to make hot syrup.

Raspberry Sauce

• Raspberry, pureed, and strained
• Granulated sugar
• Lemon juice

📌 How To Make Raspberry Mousse

The 12 steps:

Gelatin

1. Hydrate gelatin in cold water.
   • When using gelatin powder: Mix it with icy water and wait about 10 minutes. (Chill it in the fridge, ideally.)
   • When using gelatin sheets: Soak them in icy water and wait about 10 minutes.

Raspberry puree

2. Puree raspberries and strain them.
   • Puree raspberries for both mousse and sauce at the same time and divide them later to save some time.

Raspberry Sauce

3. Heat raspberry puree, sugar, and lemon juice until it starts boiling. Set it aside in the fridge.

Puree for mousse

4. Heat about ¼ - ⅓ of the puree to melt the hydrated gelatin:
   1. Gelatin melts around 122 - 140 F | 50 - 60 C. Avoid boiling puree, but ensure it is hot enough to melt the gelatin completely for the mousse to set properly.
   2. Add some of the cold puree to the warm puree and mix.
   3. Pour it back into the bowl and mix well. 
5. Add lemon juice and mix.

Whipped Cream

6. Whip heavy cream until it gets very stiff and fluffy. Set it aside in the fridge. (Check the consistency again right before use.)

Italian Meringue

7. Whip egg white until it gets very fluffy. (Add sugar once it looks bubbly.)
   • Adjust the speed and timing so it gets fluffy (but not separated) when the hot syrup is ready.
   • I usually start at medium-low speed and speed up toward the end.
8. Meanwhile, Heat sugar and water at medium heat.
   • Brush the side of a pot with water a few times while heating to prevent sugar from crystallizing.
   • Heat it to 244 - 246 F | 118 - 119 C
   • Immediately remove it from the heat and use it while it's hot.
9. Add the hot syrup to the meringue slowly from the side of your bowl while mixing it at high speed.
   • Continue whipping it at high speed while it's hot.
   • Touch the bowl and check:
     • Lower the speed to medium-low speed once it feels slightly warm.
     • Stop whipping when it doesn't feel anything. (Not warm or cold.)

Combine them all

10. Fold whipped cream and Italian meringue until about 50% is incorporated
    • Re-whip heavy cream first if it looks looser.
11. Add raspberry puree and fold:
    1. Add half of the raspberry puree and fold with a whisk until about 50% is blended. (Check the video tutorial to see how to fold mousse with a whisk.)
    2. Add the rest of the puree and fold until 80 - 90 % is blended.
    3. Switch to a spatula, clean the bowl's side and bottom, and fold until everything is evenly incorporated.
12. Pipe in glasses or cake molds and rings immediately. And chill them in the fridge until they are set completely. (At least for a few hours)

📝 More Tips With Images

Now, let me share detailed tips on each step, which are crucial for making the raspberry mousse successful.

Step 1: Hydrate gelatin in cold water.

When using gelatin powder

1. Mix it with five times the amount of icy water.
2. Mix well to ensure that every piece of gelatin is hydrated well.
3. Set it aside for about 10 minutes. (Ideally in the fridge)

I used this gelatin powder today.

💬 This hydration process is very important for the mousse to set properly. 

When using gelatin sheets

 Dip them in icy water and wait about 10 minutes.

I used this gelatin sheet.

Step 2: Puree raspberries and strain them.

💬 Puree it well to make a smooth raspberry mousse!

And strain it:

👩🏻‍🍳 Use a fine sieve to remove all the seeds.

Puree raspberries for both mousse and sauce at the same time to save some time.

I am dividing it into 2 here:

Step 3: Make raspberry sauce.

Let's finish the raspberry sauce first. (You can also finish it later!)

Simply heat the puree, sugar, and lemon juice together until it starts boiling.

... And that's it!

Chill it in the fridge until before serving. 

💬  Today, I decided to lay some genoise sponge cake on glasses and pour some raspberry sauce! The sponge cake is fluffy and goes perfectly well with this light raspberry mousse.

Cover the top and set it aside. 

Step 4: Heat about ¼ - ⅓ of the puree and melt hydrated gelatin.

Now, let's go back to the raspberry mousse.

Take about a quarter to one-third of the whole puree and heat it to melt the gelatin.

when you set aside the hydrated gelatin in the fridge, it gets firmer, and you can take it out easily:

Cut the gelatin with a spatula so that it melts easier.

💡 Check carefully to see if all the gelatin is melted for the mousse to set properly. Gelatin starts melting at about 122 F | 50 C. So we want the puree to be around that temperature by the time all the gelatin is melted.

👩🏻‍🍳 When the gelatin is not completely melted, heat it and check again.

Once it's done, pour some of the cold puree and mix well:

Pour it back into the bowl and mix:

Step 5: Add lemon juice to the puree.

Add lemon juice and mix.

Set it aside.

Step 6: Whip heavy cream.

whip it until it gets very stiff and fluffy:

Set it aside in the fridge until right before using it. 

Step 7: Whip egg white until it gets very fluffy. (Add sugar once it looks bubbly.)

Next, let's make Italian meringue.

⚠️ Ensure that all the tools and ingredients are dried without oil, liquids, or chemicals such as soaps. - They prevent the egg white from getting whipped well to make stiff meringue. Egg yolks contain oil, so separate them carefully!

Once the meringue gets very bubbly, like shampoo, add sugar for the egg white and continue whipping:

👩🏻‍🍳 We want a very fluffy meringue by the time the syrup is ready. I usually start whipping egg white as soon as I heat the pot.

Step 8: Meanwhile, Heat sugar and water at medium heat.

In a pot, add sugar and water. Ensure that sugar is wet all around. Brush the side with water:

And heat it at medium heat.

💡 Brush the side several times to prevent the sugar from crystallizing.

Heat the hot syrup until it reaches 244 - 246 F | 118 - 119 C. (Today, I heated it to 246 Fahrenheit.)

⚠️ Do not mix it or shake the pot until it thickens to prevent sugar from getting crystallized.

💬 Turn the pod toward the end to get the accurate temperature.

Step 9: Add the hot syrup to the fluffy meringue.

💬 The meringue should be very fluffy before you add syrup to make a stiff meringue.

Add the syrup slowly from the side as you whip it at high speed:

Continue whipping it at high speed.

Use it right away once it's done.

Step 10: Combine whipped cream and Italian meringue.

💬 Whipped cream oftentimes gets looser as it sits in the fridge - Check the consistency before use and re-whip more if necessary. I recommend checking it while waiting for the meringue to cool down.

Add all the meringue to the whipped cream and fold them until about 50 percent is blended.

💡 We do not want to over-mix it to make a very airy mousse!

Step 11: Add the raspberry puree and fold.

Add about half of the raspberry puree and fold:

Stop when about 50 percent is blended. 

Add the rest of the puree and continue folding:

💬 Whipped cream and Italian meringue are pretty stiff, and the puree is liquid. There are two different textures here. With the whisk, you can combine them faster and eliminate whipped cream lumps much easier.

When about 80 - 90 % is blended, switch to a spatula.

Clean the side and the bottom of the bowl:

Fold until everything is evenly incorporated.

Step 12: Pipe and chill it in the fridge.

Use it immediately while the condition is the best!

Chill it in the fridge for at least a few hours until it's set completely.

And decorate it with anything you like, such as whipped cream, fresh raspberries, other fruits, and herbs!

And it is complete. Enjoy!

It's the best raspberry mousse I've ever had. You'll need to take the extra step to make the meringue, but it's worth it. I think you're gonna love it too!

The raspberry sauce adds another layer of raspberry taste and a beautiful look!

📌 Uses For Strawberry Mousse

Enjoy the raspberry mousse in many shapes and sizes, such as:

• In glass cups
  • Serve it in cocktail glasses, shot glasses, or smaller cups. You can save some time with them.
• As whole cakes
  • You can create a mousse cake such as Charlotte cake, mirror glaze entremets, and mini cakes. Customize the look for your special event.
• As plated desserts
  • Pour it into a silicone or stainless mold as a plated dessert.

I made this raspberry cake for Rei's 6th birthday using the mousse:

Check out the video tutorial to see how to make it. (The detail is in the description as well.)

📌 Tips for making a whole cake with the mousse

Tip 1:

Spread the mousse on the side before pouring it into a cake ring:

This prevents large gaps and holes on the sides after taking out the cake ring.

Tip 2:

You may want to make it ahead and chill it overnight to make it a little firmer.

This mousse sets after a few hours, but it gets slightly firmer and more stable after longer hours.

I also recommend freezing it in many cases because you can take the cake from a cake ring, cake film, or silicone mold beautifully without messing up the shape.

And the difference is big, as shown in the comparison below.

While the mousse is frozen:

While the mousse is not frozen:

Tip 3:

This mousse can hold a shape, but the minimum amount of gelatin is added. So your mousse could get softer when the whipped cream or meringue is looser than the ideal. So you practice sometimes to avoid it, or you may want to increase the amount of gelatin slightly to avoid the risk if you feel worried about it!

📌 Frequently Asked Questions

About Mousse

About gelatin

About the meringue

📌 VIDEO: Watch How To Make It!

Watch this video to learn how to make it visually and have a deeper understanding of all.

Don't forget to subscribe if you liked it😉

📌 Printable Recipe

💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family at home.

📌 Pin It!

Pin it if you love this recipe, and find so many other recipes on my Pinterest page!

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