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Raspberry Mousse in parfait glasses topped with whipped cream, fresh raspberries and mint

Raspberry Mousse

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Raspberry Mousse: A light, luscious, creamy dessert made with frozen raspberries, cream, and eggs!

Fruit Desserts tempt me even more than chocolate and this mousse recipe is fresh with a delicious burst of raspberry flavor.

 

Raspberry Mousse in parfait glasses topped with whipped cream, fresh raspberries and mint

Raspberry Mousse

One Easter, my mom introduced us to Mile High Strawberry Pie, a dessert made with a couple of boxes of frozen strawberries, Cool Whip and egg whites over a pecan crust. The whole thing was popped in the freezer and we couldn’t get enough of it.

This Raspberry Mousse is an updated version of that holiday dessert from my childhood. I switched up the berries, used real whipping cream and pasteurized eggs to make one of my favorite fruit desserts

. I’ve been cooking with Davidson’s Safest Choice eggs since they became available in my local market. Raw eggs add marvelous silkiness and stability to so many desserts, but in this day and age, using non-pasteurized eggs puts you at risk of foodborne illnesses such as salmonella.

Raspberry Mousse in highball glasses viewed from above with red handled spoons over a red and white napkin

Pasteurized Eggs for the Safest Mousse

It wasn’t my mom’s dessert, but most likely a toddler’s curiosity that resulted in my sister contracting salmonella. Mary was by my mom’s side while our Sunday breakfast was being prepared. Most likely, sampling some under-cooked bacon or eggs caused her gastric distress.

Her symptoms are not exactly appropriate for a food blog, but they did trigger an urgent run to the doctor’s office. So salmonella was a term I knew at age 5…decades before became a commonly known illness.  PRO-Tip: If you’re serving a recipe with undercooked or raw eggs, like this Raspberry Mousse, please use caution and do not offer to young children, anyone who is immune-suppressed or the elderly.

To make a most luscious raspberry mousse recipe, using eggs is key. Besides giving structure to the mousse, the silkiness eggs provide cannot be recreated with any other ingredients.

Safest Choice Eggs

 Look for the red P in a circle that distinguishes Safest Choice from unpasteurized eggs.

Tips for Making Raspberry Mousse

  • I tamped a simple mixture of graham cracker crumbs, melted butter, and brown sugar into my parfait glasses. The most difficult part of the recipe was pushing the raspberries through a sieve to remove the seeds.
  • Next time, I think I will whiz them in the blender before straining. The beating of the egg whites and cream, melting of the gelatin and folding all the components together was a cinch.
  • I can see serving these in shot glasses on a dessert buffet. I put a dollop of sweetened mascarpone on each plus a berry to garnish, but a bit of sweetened whipped cream would be just as fabulous!
  • PRO-Tip: If you cannot find pasteurized eggs, the key to making them at home is to cook your eggs covered with water at 140º for 4 full minutes. You will need to monitor the temperature closely so that it doesn’t dip below 140ºF (60º C) or above 144º where the eggs will start cook instead of going through the pasteurization process. If the water gets too hot, pull the pan off the heat until the temperature returns to 140º.

 You might also enjoy my Strawberry Mousse and Raspberry Topped Lemon Souffles.

Raspberry Mousse

Raspberry Mousse

Raspberry Mousse - a light luscious dessert made with frozen raspberries and cream

Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Yield 6 servings

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 10 ounce bag frozen raspberries, defrosted
  • 3/4 cup sugar
  • 2 egg whites (I recommend Safest Choice pasteurized eggs to avoid food borne illnesses)
  • 1 envelope plain gelatin
  • 1 cup whipping cream

Instructions

  1. Mix first 3 ingredients together for crust layer. Divide between 4-6 parfait glasses.
  2. Push raspberries through a sieve to remove seeds. Add sugar to berry puree.
  3. Beat egg whites till frothy. Add to berries.
  4. In a small microwave safe bowl, combine gelatin with 1 tablespoon cold water, stir and let dissolve. Place bowl in microwave and heat for 10-30 seconds till gelatin liquifies (this took about 12 seconds in my microwave).
  5. Whip cream to stiff peaks in a large bowl. Pour in gelatin and mix to combine. Carefully fold raspberry mixture into cream. Divide raspberry mixture between parfait glasses. Chill for at least an hour before serving.

Yield: 4-6 servings, depending on size of glasses

Total time: 1 1/2 hours

Notes

Yield depends on the size of your serving dishes.

I recommend using pasteurized eggs to prevent food borne illnesses that can come with eating raw eggs.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 352 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 55mg Sodium: 111mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 3g Sugar: 33g Sugar Alcohols: 0g Protein: 5g

 

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46 comments on “Raspberry Mousse”

  1. Ooh, how delicious! Just like a cheesecake really but probably quite a lot less calorific! I like the idea of making it in a dish like a cheesecake, too, or replacing the raspberries with different fruits. The possibilities are endless with this one! Enjoy your Sunday, Liz!

  2. They sound great and are even that much more special in individual servings:@)

  3. I love mousse and raspberry is on of my favorites! How did you know/ 😉

  4. I’d be sneaking into the fridge to get this mousse at all hours of the day and night.

  5. Mm.. this is really fantastic mousse! 🙂

  6. Getting sick from food is not good! This dessert looks so pretty with the pick color. Full of flavor but not too heavy. Perfect for summer time.

  7. I’ll take two, please 😉

  8. What a delicious dessert and I’ll take your updated version any day of the week over the Cool Whip version! Beautifully presented too. I’m going to have to research eggs in Canada, not sure if they are pasteurized but I suspect that the CFIA (your FDA) wouldn’t allow unpasteurized anything!

  9. If you put your mousse together with my mousse today, you’ll have a delicious marriage!

  10. Creamy and invigorating! Love the pink color of the mousse. Raspberry looks so great in photos, too!

    Julie
    Gourmet Getaways

  11. Yummy Liz! Your mousse is just gorgeous!!

  12. Liz, I absolutely love your raspberry mousse cups! so elegant and pretty! these are perfect for summer and I can’t wait to try these! beautiful, as always!

  13. Could this mousse be any more beautiful??? I think not! It sounds like the perfect, light summer dessert!

  14. WOW! Your recipes always amaze me they look so yummy!!! I can not wait to try this!

  15. I’m excited to try this beautiful Raspberry Mousse but I think Mary must be over-the-moon excited! ecstatic!!!

  16. Yum! Berry mousse is the perfect summer dessert. So light and the color is amazing!

  17. Raspberry mousse sounds like the perfect dessert for the summer months. Very yummy looking.

  18. Beautiful Liz!

  19. This recipe sounds absolutely amazing — very excited to try it with the kids.

  20. Oh my, raspberry mouse sounds amazing. Definitely approve your updated version

  21. This looks like a little pink cloud, so light and fluffy. What a wonderful dessert for us all to try. I’m having a small dinner here Friday night and this is on my idea board now 🙂

  22. This looks amazing! I love mousse recipes- the raspberries are my fav summer fruit. 🙂

  23. This reminds me of a recipe I used to make when I was still a teenager. It was light and so pretty – a perfect summer dessert. I should bring out some of those old recipes I used to make!

  24. Love the idea for little dessert shots. Of course, then I’d probably eat six…

  25. This looks like a pink cloud in a glass. This dessert must have an amazingly light and fresh flavor. Good gracious, must. make!

  26. Your mousse looks so light and luscious, love the raspberry flavor!

  27. such a delightful ,perfect and stylish update of those mile high pies which always make us drool….these mousse look soothing and delicious,thanks 🙂

  28. Whipped cream and raspberries? Think that might be a 3rd or 4th definition of Heaven!

  29. This mousse looks fluffy and perfect and delicious! I’ve only had chocolate mousse before, but this recipe will soon change that. Just beautiful!

  30. this looks so yummy–i love raspberry!

  31. Ooo I’ve never had raspberry mousse! I love chocolate mousse almost more than life itself, so I’m sure I’d like it. Plus the color is just gorg!

  32. I want this soooooooooooo badly.
    DELISHhhhh.
    Liz, I love seeing your photos on FB! x

  33. Oh my, that would call my name! Beautiful dessert!

  34. This has got to be the most creative take on mousse I’ve ever seen, the color itself tempts you and then I can only imagine the taste! It looks light as air!

  35. Oh, anybody who has ever had food poisoning can sympathize with your sister. One time, I had it so bad that I woke my husband up in the middle of the night and told him “honey, I seriously think I might be dying.” Of course, I was delirious from a fever, and I really did live to tell the story.

    But on to happier things….THIS. This mousse. Is it wrong that I want to sprinkle even more graham cracker crumbs on top?

  36. So pretty and looks so delicious! A perfect summer dessert!

  37. Mmmm, I love mousse! This looks fantastic 🙂

  38. Liz, I have fond memories of that Mile High Strawberry Pie, too! Love your update. This counts as #tbtfood (throwback Thursday food) in my book. Gonna pin it to my special tbtfood board. =)

  39. One would NOT be enough! I just want to grab a spoon and dig in. Luscious mousse Liz!

  40. These look so delicious I really must have a search around to see if I can find some pasteurized eggs, I haven’t seen them in the UK before but I am sure they must be available somewhere. I would love to give this a go I love raspberries in desserts.

  41. Love this recipe using pasteurized eggs and real whipped cream Liz. This raspberry mousse looks so pretty and elegant in the cups! These look like the perfect summer treat 🙂

  42. This smoothies looks FANTASTIC !!
    I honestly can’t wait to make it

  43. First time to know that there is really pasteurized eggs! I don’t know if they are available in my country but I’ll search! That mousse looks so refreshing Liz! Thank you for sharing the recipe 🙂

  44. That looks delicious. Straining fruit can be a pest but getting those seeds out is pretty important for the teeth. I love the idea of the spoonful of mascarpone on top.

  45. Thank you~!! I’m printing this to try. When I need a dessert recipe, I come visit you. THANKS~!!!

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