Light and airy Raspberry Mousse Cups that are easy to prepare and simply delicious. They make a lovely finish to a summer meal or a romantic dessert for Valentine’s Day.
Why we love this recipe
This raspberry mousse is special because it uses whipped egg whites instead of cream, producing a feather-light texture and lower fat content. The pure fruit flavour comes through in both the mousse and the raspberry coulis spooned on top, giving a bright, tangy finish.
Like other fruit mousses, this recipe is delicate and cloud-like. It pairs well with a tart coulis that amplifies the raspberries’ natural intensity.
It is also both dairy-free and gluten-free since no cream or gluten-containing ingredients are used, so it can be enjoyed by people avoiding those foods.
Mousse Ingredients
Just a few simple ingredients are needed to make these Raspberry Mousse Cups. The main components are raspberries and whipped egg whites, with a little gelatine to help the mousse set.
To make these Raspberry Mousse Cups (see recipe card for quantities):
- Raspberries — fresh or frozen
- Lemon Juice — to balance sweetness
- Vanilla Paste or Extract — optional, for extra flavour
- Gelatine Powder — dissolved in cold water to stabilize the mousse
- Egg Whites — whipped to a stiff meringue for lightness
- Salt — a pinch to help stabilise the whites
- Caster Sugar — or fine white sugar
Optionally finish with dark chocolate shavings and fresh raspberries.
How to make a mousse with raspberries
The method is straightforward and done in two parts: make a seedless raspberry purée with gelatine, then whip the egg whites into a meringue and fold everything together gently.
To prepare the Raspberry Mousse Cups:
- Blend raspberries until smooth and strain through a fine mesh sieve to remove seeds. Reserve about 1/4 of the purée if you want a coulis layer for the top.
- Stir lemon juice and vanilla into the purée, then heat gently until warm (no need to boil).
- Meanwhile, hydrate gelatine powder in cold water according to the packet instructions.
- Whisk the warm raspberry purée into the gelatine until dissolved, then chill the mixture until it reaches room temperature.
- Whip the egg whites with a pinch of salt until foamy, then add the caster sugar gradually while continuing to whip to stiff peaks.
- Fold a small portion of the meringue into the raspberry purée to loosen it, then fold the combined purée back into the rest of the meringue gently to keep the mixture airy.
- Divide the mousse among serving cups or glasses and chill for 30 minutes to an hour, or up to 24 hours for best results.
- Top with the reserved raspberry purée (coulis), fresh raspberries and chocolate shavings just before serving.
Tip: fold carefully so the whipped egg whites keep their volume. Start by incorporating a small amount of whites into the purée, then fold the rest together.
Recipe FAQs
Yes. Frozen raspberries work well and make the recipe accessible year-round. Thaw them before blending and discard any excess liquid. Heating the purée will evaporate remaining water.
You can omit gelatine, and the mousse will still taste great, but it will be softer and less stable. Gelatine helps the mousse hold shape and keeps the texture firmer.
This recipe uses raw egg whites (French meringue), which are safe when using fresh eggs. If you prefer cooked whites, make an Italian meringue by pouring hot sugar syrup into the whipping whites; this both stabilizes and cooks them.
Storing & Freezing
How to store this dessert
For the best texture, serve the mousse within 24 hours. Keep it refrigerated until serving since the whipped egg whites are delicate and begin to collapse over time.
If preparing in advance, follow these tips:
- Add the coulis and any fresh garnish only just before serving to avoid it soaking into the mousse.
- Cover each cup to prevent oxidation and the formation of a thin darker layer on the surface.
- Keep mousses chilled until ready to serve to maintain texture and flavour.
Can you freeze the mousse?
Freezing is not recommended because the mousse is very light and fragile; freezing and thawing will damage its texture. You can, however, freeze the raspberry purée (before adding gelatine) and thaw it when ready to finish the recipe.
More Berry Recipes
- Light Lemon and Raspberry Muffins
- Chocolate Raspberry Brownies
- Easy Raspberry Panna Cotta
- Strawberry Panna Cotta
- 30 Delicious Strawberry Desserts
Made this recipe?
Leave a comment to tell us how it turned out and tag @a.baking.journey on Instagram with a photo of your creation!
Recipe
Easy Double Raspberry Mousse
Ingredients
- 250 gr Raspberries, fresh or frozen
- 15 ml Lemon Juice
- 1/2 teaspoon Vanilla Paste (or extract), optional
- 1 teaspoon Gelatine Powder, with 1 tablespoon cold water
- 40 gr Caster Sugar
- 2 large Egg Whites, pasteurised
- 1 pinch Salt
Instructions
- If using frozen raspberries, thaw and drain any excess liquid.
- Blend raspberries until smooth and strain through a fine mesh sieve to remove seeds. Repeat if necessary.
- Reserve about 1/4 of the purée in the fridge if you want to use it as a coulis topping.
- Place the remaining purée, lemon juice and vanilla in a small saucepan and warm gently over low heat.
- Whisk gelatine with cold water until dissolved and set aside. When the purée is warm, remove from heat and whisk in the gelatine until fully combined. Chill until it reaches room temperature.
- Whip the egg whites with a pinch of salt until foamy, then add caster sugar gradually while whipping. Increase speed and whip to stiff peaks.
- Fold one third of the whipped egg whites into the cooled raspberry purée to loosen it, then fold the rest of the purée into the remaining whites gently until combined.
- Spoon the mousse into serving cups and chill for at least an hour to set.
- Just before serving, top with reserved purée, fresh raspberries and chocolate shavings if desired.
Notes
Yield: 4 large or 6 small cups.
If you prefer a sweeter dessert, increase the sugar to taste.
Notes:
- The water amount for gelatine depends on the brand; follow packet instructions.
- If you prefer cooked egg whites, make an Italian meringue by pouring hot sugar syrup into the whipping whites to both stabilise and cook them.
- Folding a small portion of whites into the purée first helps prevent deflating the meringue when combining.
Nutrition (per serving)
| Carbohydrates: 18g
| Protein: 3g
| Fat: 1g