Introduction

This Easy Double Raspberry Mousse is a light and fruity dessert that’s perfect for any occasion. Combining fresh raspberry puree with fluffy, sweetened egg whites, it delivers a delicate texture and intense flavor without any baking.

A clear glass cup holds a two-layer dessert: the bottom layer is light pink with a smooth, creamy texture, and the top layer is bright red with a glossy, jelly-like finish. On top, there is a single fresh raspberry placed at the center, surrounded by small, thin shreds of dark chocolate. The glass is set on a round wooden plate, next to an old-fashioned metal spoon, all placed on a soft pink cloth with gentle folds. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g raspberries (fresh or frozen)
15 ml lemon juice
½ teaspoon vanilla paste or extract (optional)
1 teaspoon gelatine powder with 1 tablespoon cold water
40 g caster sugar
2 large egg whites (pasteurised)
1 pinch salt

Instructions

Step 1: If using frozen raspberries, thaw them first and discard any excess water.
Step 2: Blend the raspberries until smooth using an immersion blender or a stand blender. Pass the puree through a fine-mesh sieve to remove seeds; repeat if needed.
Step 3: Optional: Set aside about ¼ of the blended raspberries in the fridge to use as a topping later.
Step 4: Place the remaining raspberry puree, lemon juice, and vanilla paste into a small saucepan. Heat gently over low heat.
Step 5: Meanwhile, whisk the gelatine powder and cold water in a small bowl until fully dissolved; set aside.
Step 6: When the raspberry mixture starts to simmer, remove from heat. Stir in the gelatine mixture until completely dissolved, then transfer to a large bowl and chill in the fridge until cooled to room temperature.
Step 7: Separate the egg whites from the yolks (save yolks for another use). Place the egg whites and salt into a stand mixer bowl or large mixing bowl.
Step 8: Whisk egg whites on medium speed until foamy. Gradually add caster sugar, about 1 tablespoon at a time, while increasing speed to high. Whisk until stiff peaks form.
Step 9: Fold about one-third of the whipped egg whites gently into the cooled raspberry mixture to lighten it.
Step 10: Pour the raspberry mixture into the remaining egg whites and fold gently until fully combined and airy.
Step 11: Spoon the mousse into small serving cups and refrigerate for at least 1 hour, or up to 24 hours before serving.
Step 12: Before serving, top with reserved raspberry coulis, fresh raspberries, and optionally dark chocolate shavings.

Tips & Variations

For a vegetarian option, replace gelatine powder with agar-agar according to package instructions.
Use fresh raspberries when possible for the best flavor, but frozen work well if thawed properly.
To avoid grainy texture, be careful not to overheat the raspberry puree with gelatine.
Gently folding the whipped egg whites preserves the mousse’s light and airy texture.
Add a splash of raspberry liqueur to the puree for an adult twist.

Storage

Store the mousse covered in the refrigerator for up to 2 days. For best texture, consume within 24 hours. When reheating is not applicable, simply serve chilled. If topping with fresh fruit, add just before serving to keep them fresh.

How to Serve

A small glass cup filled with two layers: the bottom layer is a light pink creamy mousse, and the top layer is a thin, bright red raspberry sauce sprinkled with dark chocolate shavings, all topped with a single fresh raspberry. The glass sits on a round wooden plate next to a small vintage silver spoon with a shell-shaped bowl, placed on a soft light pink cloth with frayed edges. Several fresh raspberries and green leaves are scattered on a white marbled textured surface in the background, with more glasses of the same dessert slightly blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Make sure to fully thaw them and drain any excess water before blending to avoid a watery mousse.

Is it safe to eat mousse made with raw egg whites?

This recipe uses pasteurised egg whites, which are safe to consume raw. If you cannot find pasteurised egg whites, you can use a cooked meringue method or look for an egg substitute suitable for meringues.