Easy Double Raspberry Mousse Cups: A Light and Fluffy Summer Dessert

Raspberry Mousse

These raspberry mousse cups are light, airy, and taste like a little cloud on your spoon. You need about 15 minutes of hands on time, then the fridge does the rest.

I love serving them for a summer dinner, and they also make a lovely treat for Valentine’s Day. This batch makes 4 large cups or 6 small ones, and the dessert happens to be dairy free and gluten free.

Why we love this recipe

I have made a lot of mousse over the years, and this one has earned a permanent spot in my summer rotation. The reason is simple. The light, fluffy texture comes from whipped egg whites instead of whipped cream.

That one swap changes everything. You get a dessert that feels airy on the spoon rather than heavy, and it is much lower in fat than a classic cream based mousse.

Because there is no cream in it, the mousse is dairy free. There is also no flour or other wheat product, so it is gluten free too.

That makes it an easy dessert to bring to a gathering when you are not sure about everyone’s dietary needs. Note that you should always check your gelatine packet and your chocolate shavings if you are cooking for someone with a serious allergy.

Another thing I love is how much real fruit flavor comes through. The raspberries show up twice. They are blended into the mousse itself, and a spoonful of the same puree becomes a tangy coulis on top.

That double hit of raspberry is where the name comes from, and it is what keeps the dessert from tasting flat or overly sweet.

Here is what makes it such a reliable recipe for me:

• Whipped egg whites give a texture I can only describe as a little raspberry cloud.
• The tangy coulis balances the sweetness of the mousse.
• It is dairy free and gluten free, so more guests can enjoy it.
• There is no baking involved, just a short time at the stove and then the fridge.
• You can make the cups up to 24 hours ahead, which is perfect for parties.

If you enjoy this style of dessert, you will probably like my mango mousse and strawberry mousse as well. They use the same light approach, and they are just as forgiving on a busy day.

My favorite part: the mousse takes about 15 minutes of hands on work. The fridge handles everything else.

Mousse Ingredients

A short ingredient list is one of the best things about this dessert. You need raspberries, egg whites, and a handful of pantry staples. Here is exactly what goes into the mousse.

Note that a few details matter here.

• Raspberries: fresh or frozen both work beautifully. If you use frozen, thaw them first and pour off any water so the puree does not turn watery.
• Gelatine powder: you bloom it in cold water before it goes into the warm puree. Different brands can ask for slightly different amounts of water, so follow the ratio on your own packet if it differs.
• Caster sugar: also sold as fine white sugar. The 40 gr here keeps the mousse only lightly sweet, and you can raise it a little if your raspberries are very tart.
• Egg whites: use pasteurized eggs when you can find them. Two large whites are enough for this batch.
• Vanilla paste: optional, and vanilla extract works just as well.

For a quick nutrition picture, the source recipe lists about 84 calories per serving, with 18 g carbohydrates, 3 g protein, 1 g fat, 4 g fiber, 13 g sugar, and 37 mg sodium.

How to make a Mousse with Raspberries

The mousse comes together in two stages. First you make a raspberry puree and set it with gelatine. Then you whip the egg whites into a meringue and fold the two together. Take it step by step and it is very manageable. There is no baking at all, and the only heat is a short time on the stove.

1. If you are using frozen raspberries, thaw them first and discard any water that comes out.
2. Blend the raspberries until smooth, using an immersion blender or a stand blender.
3. Pour the puree through a fine mesh sieve to remove the seeds. Repeat if needed, then discard the seeds.
4. Optional: set aside about one quarter of the blended raspberries in the fridge. This becomes the coulis finish on top of the cups.
5. Put the remaining puree, the lemon juice, and the vanilla paste into a small saucepan and turn the heat to low.
6. While the puree warms, whisk the gelatine powder with the cold water in a small bowl until it is fully dissolved, then set it aside.
7. When the puree starts to simmer, take the pan off the heat and whisk in the gelatine paste until it is completely dissolved. Pour the mixture into a large mixing bowl and place it in the fridge to cool to room temperature.
8. Separate the egg whites from the yolks and save the yolks for another recipe. Put the egg whites and the pinch of salt into the bowl of a stand mixer, or a large bowl if you use a hand mixer.
9. Whisk on medium to medium high speed until the whites turn white and foamy and reach a shaving cream consistency. Keep whipping on medium speed and add the caster sugar slowly, about one tablespoon at a time. Once all the sugar is in, raise the speed to high and whip until you reach stiff peaks.
10. Take the cooled raspberry puree out of the fridge. Add about one third of the whipped egg whites and fold gently to combine. This lightens the puree and protects the air in the whites.
11. Pour the whole raspberry mixture back into the bowl with the remaining egg whites and fold gently until everything is combined. The result should look light and fluffy.
12. Pour the mousse straight into small serving cups and chill for at least one hour, or up to 24 hours ahead of serving. When you are ready to serve, top with the reserved raspberry coulis if you kept some, fresh raspberries, and dark chocolate shavings if you like.

The folding step is the one I see people rush. I recommend going slowly with a spatula, scooping from the bottom and turning the bowl as you go. If you stir hard, you knock the air out and the mousse will not be as fluffy. You will still get a dessert, but not the cloud you were hoping for.

It also matters that the puree has cooled to room temperature before it meets the egg whites. If it is still warm, the whites will deflate and the texture turns loose and runny.

Storing & Freezing

Because this mousse is built on whipped egg whites, it is more delicate than a cream based dessert. A little planning goes a long way, and the good news is that it still works beautifully for a party when you handle the finishing touches at the last minute.

How to store this dessert

Plan to eat the mousse within 24 hours for the best texture. After that, the whipped egg whites start to melt and the mousse loses its lift. Keep the cups in the fridge until the moment you serve them, and serve them cold.

If you are making them ahead, here is how I handle it:

• Add the coulis layer only just before serving. If it sits too long, it soaks into the mousse.
• Add the chocolate shavings and fresh raspberries at the last minute for the same reason.
• Cover each cup with wrap to prevent oxidation, which forms a darker thin layer on top.
• Keep everything refrigerated right up to serving time, especially in warm weather.

I usually build the mousse cups the night before a gathering, cover them, and leave the toppings in small bowls in the fridge. Ten minutes before guests arrive, I spoon on the coulis and scatter the raspberries. It looks fresh and takes almost no effort.

If you are transporting the cups, place them in a shallow tray or a cupcake carrier so they stay upright, and keep them chilled until you arrive. A cooler with a cold pack works well for a short drive.

Can you freeze the Mousse?

I do not recommend freezing the finished mousse. The texture is too fragile, and the light airy structure will not survive the freezer or the thaw. You would end up with something grainy and watery instead of a cloud.

There is one thing you can freeze ahead, and that is the raspberry puree. Make the puree with the lemon juice and the vanilla paste, freeze it, then thaw and reheat it when you are ready to make the mousse.

Add the gelatine at that point and follow the same method as above. On serving day, the hands on work is then much shorter, which is a real help when you are cooking for a crowd.

More Delicious Desserts for all Occasions!

Once you have mastered this one, there is a whole family of light fruit mousses to try. My mango mousse and strawberry mousse follow the same idea, with real fruit flavor and a texture that stays airy and soft. They are lovely for warm weather dinners, baby showers, and holiday tables where you want something fresh instead of heavy.

If you are the person who brings dessert to every potluck, this is a great one to keep in your back pocket. It travels in cups, it can be made a day ahead, and it suits guests who avoid dairy or gluten. Give it a try, and I think you will be making it all summer long.

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Easy Double Raspberry Mousse

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Raspberry Mousse These raspberry mousse cups are light, airy, and taste like a little cloud on your spoon. You need about 15 minutes of hands on time, then the fridge does the rest.

• Total Time: 75 min
• Yield: 4 1x

Ingredients

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250 gr Raspberries
15 ml Lemon Juice
1/2 teaspoon Vanilla Paste
1 teaspoon Gelatine Powder
40 gr Caster Sugar
2 large Egg Whites
1 pinch Salt

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Instructions

1-If using Frozen Raspberries, start by thawing: If using Frozen Raspberries, start by thawing them and discarding any water.
2-Using an Immersion Blender (or stand blender),: Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry through a thin-mesh sieve to remove the seeds. Repeat if needed and discard the seeds.
3-Optionally, remove about 1/4 of the blended: Optionally, remove about 1/4 of the blended raspberries and keep aside in the fridge to use as a finish on the mousse.
4-Place the blended Raspberries, Lemon Juice and: Place the blended Raspberries, Lemon Juice and Vanilla Paste into a small saucepan and turn on low heat.
5-While the puree is heating up, whisk: While the puree is heating up, whisk the gelatine powder and cold water in a small bowl until fully dissolved (see note 1). Set aside.
6-When the Raspberry Puree is starting to: When the Raspberry Puree is starting to simmer, remove from the heat and add the gelatine paste. Whisk well until completely dissolved then transfer into a large mixing bowl. Place in the fridge to cool and reaches room temperature.
7-Separate the Egg Yolk and Whites, keep: Separate the Egg Yolk and Whites, keep the yolk for another recipe.Place the Egg Whites and Salt in the bowl of your Stand Mixer (or large bowl if using a hand mixer).
8-Whisk on medium to medium-high speed until: Whisk on medium to medium-high speed until the Egg Whites turn white, foamy and lightly thick (shaving cream consistency). While continuing to whip on medium-speed, slowly add the Caster Sugar about 1 tablespoon at a time. When all the sugar has been added, increase the speed to high and whip until you reach stiff peaks (see note 2).
9-Take the raspberry puree out of the: Take the raspberry puree out of the fridge and make sure it has cooled down in temperature. Add about 1/3 of the whipped egg whites and gently fold to combine (see note 3).
10-Pour the whole raspberry mixture into the: Pour the whole raspberry mixture into the egg whites bowl and gently fold until fully combined. You should get a light and fluffy mixture.
11-Directly pour the Raspberry Mousse in small: Directly pour the Raspberry Mousse in small serving cups and place in the fridge to set for at least an hour (or up to 24 hours in advance before serving).
12-When ready to serve, top with the: When ready to serve, top with the rest of the Raspberry Coulis (if you have kept some), fresh Raspberries and some Dark Chocolate Shavings (optional).

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• Prep Time: 15 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Serving Size: large cups
• Calories: 84
• Sugar: 13g
• Sodium: 37mg
• Fat: 1g
• Saturated Fat: 1g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g