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Raspberry Mousse_in a cup with raspberries

Raspberry Vanilla Mousse

Raspberry Vanilla Mousse is the tastiest way to enjoy fresh or frozen raspberries! Light, airy, creamy and smooth, this egg-free mousse requires just a handful of ingredients to make. Perfect for serving in glass dessert cups or as cake or pie filling.

  • Total Time: 5+ hours
  • Yield: 4 Servings 1x


  • 2 c of fresh or frozen raspberries (thaw first)
  • ½ c granulated sugar (raw sugar can also be used)
  • pinch of salt
  • 3 Tbsp cold water
  • 1 ½ tsp plain, unflavored gelatin powder
  • 1 tsp vanilla bean paste (vanilla extract can be used)
  • 1 c heavy whipping cream


  1. Purée the raspberries in a food processor or blender.
  2. Place a fine mesh sieve over a medium bowl and strain the purée.
  3. Once finished, stir in the sugar and salt to the bowl.
  4. Next, in a small bowl, stir together the cold water and gelatin. Allow to rest for 5 minutes.
  5. In a small pot, heat the berry mixture on medium heat for 2-3 minutes until the sugar is dissolved. It's OK if the mixture simmers on the sides of the pot, but no need to bring to a full simmer or boil.
  6. Once the berry mixture is hot and the 5 minutes are up for the gelatin (it should be firm), add the gelatin to the pot.
  7. Stir and allow the gelatin to dissolve while the pot is on medium low heat. Do not allow the mixture to boil or simmer. Cook for about 2-3 minutes.
  8. Once dissolved. pour the berry gelatin in a bowl. Set aside to cool.
  9. After about 20 minutes, add the vanilla bean paste to the gelatin mixture (it should be warm). Stir and allow the bowl to fully cool. This will take another 20-25 minutes.
  10. Next, make the whipped cream. Pour the heavy whipping cream into a large bowl and whisk/beat the cream until stiff peaks form. I like to use a hand mixer with a whisk attachment.
  11. Fold the whipped cream into the cooled raspberry gelatin until everything is combined. Use a whisk at the end to get rid of any small pockets of whipped cream.
  12. Pour the mixture into small dessert cups.
  13. Cover with plastic wrap and chill for at least 4-6 hours, up to 24 hours before serving.


Recipe by Owlbbaking


  • Serving Size: 4
  • Calories: 229
  • Sugar: 28g

Keywords: raspberry mousse, frozen raspberries, no bake dessert, gelatin