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Raspberry Mousse

 Raspberry Mousse
This creamy, smooth mousse from our Test Kitchen is a refreshing finale to any summer meal.
8 ServingsPrep: 25 min. + chilling


  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream


  • Place the raspberries in a food processor; cover and puree. Strain
  • and discard seeds. Transfer puree to a large bowl. Stir in sugar and
  • lemon juice; set aside.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Stir over low heat until gelatin is completely dissolved.
  • Stir into raspberry mixture. Refrigerate until slightly thickened,
  • about 1 hour.
  • Transfer gelatin mixture to a large bowl. Beat on high speed until
  • foamy. Gradually add cream; beat until thickened, about 2 minutes.
  • Spoon into dessert dishes. Cover and refrigerate for 1-2 hours or
  • until set. Yield: 8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 168 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 12 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein.