I have a delicious fresh raspberry mousse recipe for you guys.
Use it as a cake filling, a dessert in a glass or on a brownie as a moulded mousse.
Are you looking for a delicious raspberry mousse recipe? Look no further.
Actually you can use this berries mousse recipe with exactly the berries you like the best. You might have to adjust the amount of caster sugar, depending on how sweet or sour you want your mousse. I personally love the sourness that the raspberries adds to this recipe, and it is amazing in a layered cake with a sweet chocolate ganache.
I use eggs in my mousses, because it gives the mousse an airy and fluffy texture, it is almost to die for.
As mentioned above, you can also serve this raspberry mousse in cups. It will make a pretty and very tasty dessert.
Were you actually looking for a raspberry mousse recipe without gelatin? I know it can be scary for some to work with gelatin. But in this recipe the gelatin will melt completely, because we heat the raspberries in a small saucepan, and then add the softened gelatin. So no worries about getting those gelatin lumps in your mousse, when using my recipe.
Ingredients for raspberry mousse (picture below shows how much, the cake is 20 cm in diameter)
200-250 g raspberries (fresh or frozen)
3 sheets gelatin
1/2 lemon (you just need the juice)
70 g/ 1/3 cup caster sugar
4 egg yolks (I use pasteurized egg yolks)
250 ml/1 cup heavy cream
Method (Look futher down ↓ if you want a raspberry mousse without seeds)
- Soak the gelatin sheets in cold water for 15 minutes.
- Blend or chop your raspberries and put them in a small saucepan with the lemon juice.
- Warm it up slowly and add the gelatin after squeezing out the water.
- Stir and make sure the gelatin melts.
- Remove from the heat when it begins to boil, and let it cool. (The boil is to avoid the bacteria that can occur in store bought bags with frozen raspberries. If you use fresh raspberries, just leave them on the heat, until the gelatin has melted completely. No need to boil.
- Whisk the egg yolks and sugar until light, airy and the sugar is dissolved.
- Whip the heavy cream until soft peaks form.
- Gently fold some of the egg and sugar mixture in the slightly cooled raspberries. Do this a couple of times before you add the rest of the egg and sugar mixture. This way the two mixtures will slowly get the same temperature, and no eggs will coagulate.
- Gently fold in the whipped cream.
The raspberry mousse is now ready for use, notice that the mousse is fluid and will need time to set.
Add the mousse on a cake, if you want to use it as a cake filling. Put the cake in the refrigerator so that the mousse can set. It will set after a couple of hours.
If you are making this raspberry mousse as a dessert, you can now pour it in to the cups or glasses you want to use.
Above I have used my raspberry mousse in a layered cake. No matter how you use it, it will be lovely and with a fresh sourness.
Frequently asked question
Can you put the mousse in the refrigerator to set, and then filled it in the cake the next day?
I will not recommend that you “mess” with a mousse that has already set. It can have consequences for the consistency on the mousse. I don’t know if it will set properly again.
Alternatively you can pour the mousse into a big piping bag and let it set a couple of hours. When you want to use it, you can pipe such as small dots on a cake, or whatever it is you need it for. But press gently on the piping bag, so that you don’t mess with the consistency of the mousse. I think it would be perfect for those pretty number cakes we see everywhere.
Another way to use this homemade rapsberry mousse, is this brownie with mousse on top. (Not translated yet) It is delicious and it is not that time consuming.
Raspberry mousse without seeds
- Blend og chop the raspberries.
- Throw the raspberries and juice from the lemon in a small saucepan to boil.
- Soak the gelatin in cold water for about 15 minutes. Squeeze out the water and put them in a clean bowl and place a sieve above.
- Sieve the raspberries to remove the seeds. The warm raspberry juice will melt the gelatin in the bowl, when it runs through the sieve. Perhaps you need to press with a spoon, to get as much juice through as possible.
- Stir until the gelatin is completely melted.
- You can now follow the recipe above and start mixing the egg and sugar mixture into the raspberry mixture.