Light and Creamy Raspberry Mousse for Effortless Indulgence

This Raspberry Mousse is a no-bake, gluten-free dessert that turns any gathering into a culinary celebration.

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Prep Time 15

Cook Time 3

Chilling Time 2

Total Time 2 18

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mousse

2 cups Fresh Raspberries Feel free to swap with strawberries or blueberries.
1/2 cup Sugar Adjust based on the sweetness of your fruit.
1 tablespoon Lemon Juice Use fresh for the best taste.
1 tablespoon Unflavored Gelatin For a plant-based option, use agar powder.
1/4 cup Cold Water To activate the gelatin.
1 cup Heavy Whipping Cream For a dairy-free version, use full-fat coconut milk.

For Garnishing

1/4 cup Fresh Mint Leaves Optional for garnish.

Equipment

Food Processor
Mixing Bowl
Electric Mixer
small saucepan
fine mesh colander
Spatula

Method

Step-by-Step Instructions

Wash 2 cups of fresh raspberries. Blend until smooth, then strain to remove seeds. Stir in sugar and lemon juice.
In a saucepan, sprinkle 1 tablespoon of gelatin over 1/4 cup of water. Let sit for 1 minute, then heat until dissolved. Mix into raspberry puree.
In a bowl, whip 1 cup of heavy cream until soft peaks form. Fold in the raspberry mixture gently.
Spoon into serving dishes, cover, and chill for at least 1-2 hours before serving. Garnish with mint leaves.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 30mgPotassium: 160mgFiber: 2gSugar: 22gVitamin A: 150IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Ensure mixing bowl and beaters are cold for best whipped cream texture. Store leftovers in an airtight container for up to 3 days.

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