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.
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 until set, 1-2 hours. If desired, garnish with mint and additional raspberries.
Raspberry Mousse Tips
Can you use store-bought whipped cream instead of making homemade whipped cream?
No, you cannot. Avoid store-bought whipped cream (or topping) that is sold in aerosol cans or plastic tubs. For best results, use liquid heavy whipping cream that you whip yourself. Heavy cream has a higher fat content that will easily yield stiffer cream, which gives the mousse more volume and stability. Make sure your whipped cream is fully aerated with nice stiff peaks before folding it into the raspberry mixture.
How can you serve raspberry mousse?
Mousse is a delight all by itself, but it can be used in other desserts, too. Layer it in a luscious torte, freeze it for a simple ice cream-like confection or dollop it in a trifle. Instead of just topping it with whipped cream and berries, layer it like a parfait. And raspberry isn’t the only way to enjoy mousse, it can be made in a variety of flavors, such as chocolate, eggnog, pumpkin and key lime.
How should you store raspberry mousse?
Mousse can be stored in the refrigerator, covered, for 2 days or frozen for 2 months. If frozen, the dessert may be thawed or enjoyed as a frosty treat.