Light & Easy Raspberry Mousse Cups: A Gluten-Free & Dairy-Free Delight for Any Occasion

Indulge in the sheer delight of these incredibly light and fluffy Raspberry Mousse Cups! They are not only super easy to prepare but also bursting with fresh, vibrant raspberry flavor, making them an absolutely delicious dessert. Whether you’re seeking the perfect refreshing treat to conclude a delightful summer meal or a romantic, elegant dessert to share on Valentine’s Day, these mousse cups are an exquisite choice that will surely impress.

Close up on a Mousse Cup with chocolate shavings and a fresh raspberry, placed over a wooden plate. This light and fresh raspberry mousse is gluten-free and dairy-free.

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Why You’ll Adore This Raspberry Mousse Recipe

There are countless reasons to fall in love with this particular raspberry mousse recipe, but for me, it all comes down to its unique approach and delightful results. Unlike many traditional mousses that rely on heavy whipped cream, this recipe ingeniously uses whipped egg whites to create an unparalleled texture and flavor profile.

Unbeatable Lightness and Flavor

The secret to the ethereal quality of this raspberry dessert lies in the use of whipped egg whites. This simple substitution makes the mousse incredibly light, airy, and truly cloud-like in both texture and taste. Not only does it result in a dessert that feels much lighter on the palate after a meal, but it also significantly reduces the fat content, making it a guilt-free indulgence.

Beyond the texture, this recipe shines for its commitment to the authentic taste of real fruit. You’ll experience the pure, intense flavor of raspberries woven throughout the mousse itself, perfectly complemented by a vibrant raspberry coulis drizzled over the top. This dual burst of berry goodness ensures that every spoonful is a celebration of fresh, tangy raspberries. Just like my other fruit-forward creations such as Mango Mousse, Strawberry Mousse, Orange Mousse, Passion Fruit Mousse, Vanilla Mousse Cups, and Lemon Mousse, this raspberry version is designed to be a remarkably refreshing treat.

Inclusive & Diet-Friendly: Gluten-Free & Dairy-Free

One of the most appealing aspects of these raspberry mousse cups is their suitability for various dietary needs. This recipe is naturally Dairy-Free and Gluten-Free. By foregoing cream, dairy products, and any gluten-containing ingredients, we’ve created a dessert that almost everyone can enjoy without compromise. It’s an ideal choice for dinner parties or family gatherings where guests might have specific dietary restrictions, ensuring that no one misses out on a delicious sweet ending.

Love a mousse? Discover more delectable options by checking out my 15+ delicious Mousse Recipes round-up for endless inspiration!

One raspberry mousse cup placed over a small wooden plate with a spoon, highlighting its light texture.

Simple Ingredients for an Extraordinary Raspberry Mousse

One of the most wonderful things about these Raspberry Mousse Cups is the minimal number of ingredients required. This simplicity makes the recipe approachable for even novice bakers, proving that you don’t need a pantry full of exotic items to create something truly special. As highlighted before, these ingredients naturally make this a Gluten-Free and Dairy-Free dessert!

Essential Components for Your Raspberry Mousse:

To craft these delightful Raspberry Mousse Cups, you will need just a handful of quality ingredients (scroll down to the recipe card for exact quantities):

Raspberries: The star of our show! You can use either fresh or frozen raspberries. Both work beautifully, allowing you to enjoy this dessert year-round. Using fresh raspberries will give a brighter, more immediate flavor, while frozen ones are convenient and often more economical.
Lemon Juice: A small amount of fresh lemon juice is crucial. It doesn’t make the mousse taste sour but instead brightens the natural sweetness of the raspberries and adds a lovely tangy balance, preventing the dessert from being overly sweet.
Vanilla Paste or Extract: An optional yet highly recommended addition. Vanilla works wonders in enhancing and rounding out the overall fruit flavors, adding a subtle warmth and depth to the raspberry.
Gelatine Powder (with water): This is a key ingredient for achieving the perfect light yet stable mousse texture. Gelatine helps the mousse set firmly while retaining its desired fluffiness, ensuring it holds its shape beautifully in cups.
Egg Whites: The magic behind the incredibly light and airy texture of this mousse. When whipped into stiff peaks, egg whites create a stable foam that gives the mousse its signature cloud-like consistency, replacing heavy cream for a lighter result.
Salt: Just a tiny pinch of salt is added to the egg whites. This seemingly small addition plays a vital role in stabilizing the whipped egg whites, helping them reach and maintain those crucial stiff peaks.
Caster Sugar: Also known as fine white sugar, caster sugar dissolves easily into the egg whites, forming a stable and glossy meringue. Adjust the quantity to your personal preference for sweetness.

For an extra touch of elegance and flavor, you can also add some Dark Chocolate Shavings over the mousse as a garnish, just as I did. The slight bitterness of dark chocolate beautifully complements the sweet and tangy raspberries.

More Mousse & Dessert Recipe Ideas:

The Best Coffee Mousse Cups
Luxurious Dark Chocolate Mousse
Creamy Chocolate and Avocado Mousse (Vegan)
Airy Aquafaba Chocolate Mousse

Close up on the raspberry mousse topped with a single fresh raspberry, highlighting its delicate texture.

Step-by-Step Guide: How to Craft a Fluffy Raspberry Mousse

Creating these delightful Raspberry Mousse Cups is a surprisingly straightforward process, typically involving two main stages: preparing the vibrant raspberry puree with gelatine, and then whipping the egg whites into a stable meringue. Follow these steps for perfect results:

Preparing Your Raspberry Mousse Cups:

Prepare the Raspberry Puree: Begin by blending your fresh or defrosted frozen raspberries until smooth. An immersion blender or standard blender works perfectly for this. Once blended, pour the raspberry puree through a thin-mesh sieve into a small pot to remove all the tiny seeds. You might need to gently push it through with a spoon or repeat the sieving process a couple of times to ensure a perfectly smooth, seedless puree. Chef’s Tip: Optionally, set aside about 1/4 of this exquisite puree to use later as a finishing layer or coulis, adding an extra burst of fresh raspberry flavor and a beautiful visual contrast.
Infuse Flavors & Heat: Add the fresh Lemon Juice and Vanilla Paste (or extract) to the sieved raspberry puree in the pot. Stir well to combine these flavor enhancers. Gently heat the mixture over low heat until it’s warm but not boiling. This step helps the flavors meld and prepares the puree for the gelatine.
Activate Gelatine: In a separate small bowl, combine the Gelatine Powder with cold water. Whisk it immediately and thoroughly until it forms a smooth, lump-free paste. This is called “blooming” the gelatine, and it’s essential for proper setting.
Dissolve Gelatine: Once the Raspberry Puree is hot (it doesn’t need to reach a rolling boil, just be steaming), remove it from the heat. Transfer the warm puree into a large, clean mixing bowl and vigorously whisk in the bloomed Gelatine paste until it is completely dissolved and fully incorporated. It’s crucial that no gelatine lumps remain. After mixing, place the bowl in the fridge to cool down to room temperature. This cooling step is vital to prevent the egg whites from deflating later.
Whip the Egg Whites into Meringue: While your raspberry puree cools, get ready to make your meringue. Place the Egg Whites in the very clean bowl of your stand mixer (or a large bowl if using a hand mixer). Add the pinch of Salt. Begin whipping on medium speed. As the egg whites start to thicken and become foamy – resembling shaving cream – gradually begin adding the Caster Sugar, one tablespoon at a time. Continue whipping thoroughly after each addition. Once all the sugar has been incorporated, increase the mixer speed to maximum and whip until you achieve shiny, firm stiff peaks. The meringue should hold its shape beautifully when the whisk is lifted.
Gently Fold & Assemble: Ensure your raspberry puree has reached room temperature before proceeding. Add about one-third of the whipped egg whites into the raspberry puree. Gently fold them together using a spatula until just combined. This initial mix lightens the raspberry puree, making it easier to incorporate into the remaining egg whites without deflating them. Then, pour the entire raspberry mixture back into the bowl with the remaining two-thirds of the egg whites. Continue to gently fold until the mixture is homogenous, light, and fluffy.
Chill to Perfection: Immediately spoon or pipe the light and airy Raspberry Mousse into your chosen serving cups or glasses. Place them in the fridge to set for at least 30 minutes to an hour. For the best texture and stability, it’s ideal to chill them for a bit longer.
Serve & Garnish: Before serving, retrieve the mousse cups from the fridge. If you reserved some raspberry puree earlier, gently spoon it over the mousses as a top layer. Garnish with fresh raspberries and, if desired, a sprinkle of elegant dark chocolate shavings. Serve chilled for the ultimate refreshing experience.

(*) A useful technique to prevent the delicate whipped egg whites from deflating when combined with the raspberry puree is to first incorporate a small amount (about a third) of the egg whites into the puree. This lightens the puree considerably. Then, transfer this slightly lighter puree mixture into the remaining egg whites and gently fold everything together. This method ensures a beautifully airy and consistent mousse.

Enhance your mousses further by using my easy Raspberry Coulis recipe for an extra layer of fruity goodness!

A spoon of raspberry mousse taken off the cup and dripping over the plate, showing its light texture.

Recipe Frequently Asked Questions

Can I use Frozen Raspberries for this mousse?

Absolutely, yes! Using frozen raspberries instead of fresh ones is a fantastic and often more economical option, allowing you to enjoy this delightful dessert all year round, regardless of raspberry season. I frequently make both the mousse and the accompanying coulis with frozen raspberries, then add a few fresh raspberries just before serving for that final touch of vibrant color and texture.

If you opt for frozen raspberries, I highly recommend defrosting them first. You can easily do this by placing them in the microwave on a ‘quick defrost’ setting until they are soft, or by letting them thaw in the fridge overnight. Don’t worry about any excess water from the frozen berries; it will evaporate when you gently heat up the puree, leaving you with concentrated raspberry flavor.

Can you make Raspberry Mousse without Gelatine?

While it is possible to make raspberry mousse without gelatine, I strongly recommend including it in this recipe. Gelatine is key to achieving that perfectly stable, slightly stiffer, yet still wonderfully fluffy texture that allows the mousse to hold its shape beautifully in cups. I wanted to ensure my Raspberry Mousses would stand tall and retain their delicate structure, which is why a small amount of gelatine is included.

However, the choice is ultimately yours! The raspberry mousse will still be equally delicious without gelatine. The primary difference will be in its consistency – the texture of the mousse will simply be less ‘stabilized’ and likely a bit more fragile and softer, closer to a thick cream or a very light pudding. If you prefer a more flowing, less structured dessert, feel free to omit it.

Should I pre-cook the Egg Whites?

In this specific recipe, we utilize raw egg whites, a common practice in many traditional French desserts, including classic French Chocolate Mousse. Raw egg whites are generally considered safe to consume, especially when using fresh, high-quality eggs from reputable sources. However, if you have concerns about consuming raw eggs (e.g., if you are pregnant, elderly, or have a compromised immune system), there’s an excellent alternative: you can slightly cook them.

To use pre-cooked egg whites, you’ll need to prepare an Italian Meringue instead of the French Meringue specified here. The fundamental difference is that an Italian Meringue is made by gradually pouring a stream of hot sugar syrup (heated to a specific temperature) into the egg whites while they are being whipped. The heat from the sugar syrup not only stabilizes the egg whites significantly but also effectively cooks them, eliminating any concerns about raw eggs.

This method results in an incredibly stable and glossy meringue, perfect for mousse. You can explore more about making Italian meringue here for a safe and stable alternative.

Dessert topped with Chocolate Shavings and a fresh Raspberry on a wooden plate over a pink napkin, making it ideal for a romantic occasion.

Storing Your Raspberry Mousse: Tips for Freshness

To fully appreciate the delicate texture and vibrant flavor of this berry mousse, I highly recommend consuming it within 24 hours of preparation. Its ephemeral lightness is truly at its best when fresh. Always keep the mousse cups stored in the refrigerator until you are ready to serve them.

How to Store this Delicate Dessert

While this Raspberry Mousse can be prepared a day in advance, it is indeed best served within 24 hours. This is because the whipped egg whites, which contribute to its incredible lightness, are relatively fragile and will gradually begin to deflate over time, especially after the first day. However, with a few careful tips, you can maximize its freshness and enjoyment:

Last-Minute Toppings: If you plan to add a layer of raspberry coulis, chocolate shavings, or fresh raspberries as a garnish, hold off until just before serving. Adding the coulis too early can cause it to soak into the delicate mousse below, affecting its texture. Similarly, fresh raspberries and chocolate shavings maintain their optimal appearance and texture when added just before presentation.
Keep it Cold: Ensure the mousses remain in the fridge right up until serving time. Not only does a chilled mousse offer a more refreshing taste, but its texture will also be at its prime when it’s just out of the cold.
Prevent Oxidation: To prevent the surface of your mousse from oxidizing and forming a slightly darker or drier layer, make sure to cover each individual cup or glass tightly with plastic wrap. This barrier protects the delicate surface and maintains its fresh appearance.

Can You Freeze Raspberry Mousse?

Unfortunately, I do not recommend freezing the finished raspberry mousse. The texture, being incredibly light and airy due to the whipped egg whites, is quite fragile. It will not hold up well during the freezing and thawing process; the delicate structure will likely break down, resulting in a watery and unappealing consistency.

However, if you’re looking to get a head start on preparing this recipe, you can absolutely prepare the raspberry puree (including the lemon juice and vanilla paste) in advance and freeze that component. When you’re ready to make the mousse, simply thaw the frozen puree, gently heat it up (if necessary) to ensure it’s smooth, and then proceed with adding the gelatine and folding in the whipped egg whites as directed.

One Raspberry Mousse Cup on a plate surrounded by fresh raspberries, ready to be served.

Explore More Delicious Berry Recipes

Light Lemon and Raspberry Muffins
Decadent Chocolate Raspberry Brownies
Easy Raspberry Panna Cotta
Creamy Strawberry Panna Cotta
30 Delicious Strawberry Desserts for Any Occasion

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Recipe Card

Close up on a Raspberry Mousse Cup over a wooden plate

Easy Double Raspberry Mousse Cups

4.91 from 22 votes

These light and fluffy Raspberry Mousse Cups are super easy to make and absolutely delicious! They are a great way to finish a Summer meal or romantic dessert to make for Valentine’s Day.

Servings:

4
large cups

Author:

Sylvie

Prep Time

15 minutes

Cooling Time

1 hour

Total Time

1 hour

15 minutes

Print Recipe

Cook Mode

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Ingredients

250 gr Raspberries, fresh or frozen
15 ml Lemon Juice
1/2 teaspoon Vanilla Paste (or extract), optional
1 teaspoon Gelatine Powder, with 1 tablespoon cold water
40 gr Caster Sugar (*)
2 large Egg Whites, pasteurised recommended
1 pinch Salt

Instructions

If using Frozen Raspberries, begin by thawing them completely and draining any excess water.
Using an immersion blender (or a stand blender), blend the Raspberries until you achieve a perfectly smooth puree. Next, pour this raspberry puree through a thin-mesh sieve into a small pot to remove all the seeds. You may need to press down gently with a spatula or repeat this step once or twice to ensure a completely seedless puree.
Optionally, set aside about 1/4 of the blended raspberry puree. Keep this portion in the fridge; it can be used later as a beautiful and flavorful finish for your mousse cups.
Place the remaining blended Raspberries in the small saucepan, then add the Lemon Juice and Vanilla Paste (if using). Turn the heat to low and gently warm the mixture, stirring occasionally.
While the puree is heating up, prepare your gelatine. In a separate small bowl, whisk together the gelatine powder and cold water until it forms a smooth, thick paste. Let it sit for a minute or two to “bloom.”
When the Raspberry Puree is warm and just beginning to simmer (tiny bubbles forming around the edges), remove it from the heat. Transfer the warm puree into a large, clean mixing bowl and immediately whisk in the bloomed gelatine paste until it is completely dissolved and fully incorporated. Place this bowl in the fridge to cool down to room temperature. This cooling step is critical before combining with egg whites.
Carefully separate the Egg Yolks from the Egg Whites. You can save the yolks for another recipe. Place the Egg Whites along with the pinch of Salt into the clean bowl of your stand mixer (or a large bowl if using a hand mixer).
Begin whisking the egg whites on medium to medium-high speed until they become white, foamy, and slightly thickened, reaching a consistency similar to shaving cream. While continuously whipping on medium-speed, gradually add the Caster Sugar, about one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Once all the sugar has been added, increase the speed to high and continue whipping until the meringue forms strong, glossy stiff peaks (see note 2 in the Recipe Notes below).
Confirm that the raspberry puree has cooled to room temperature. Take it out of the fridge. Add approximately 1/3 of the whipped egg whites into the cooled raspberry puree and gently fold them together with a spatula until just combined (see note 3 in the Recipe Notes below for technique). This step helps to lighten the puree.
Carefully pour the entire raspberry mixture from the smaller bowl into the larger bowl containing the remaining whipped egg whites. Gently fold the two mixtures together using a spatula until they are fully combined and you have a beautifully light, homogenous, and fluffy mousse.
Immediately transfer the prepared Raspberry Mousse into small individual serving cups or glasses. Place them into the refrigerator to set for a minimum of one hour. For the best firm texture and flavor, chilling for 2-4 hours or even up to 24 hours in advance before serving is ideal.
When you are ready to serve, retrieve the mousse cups from the fridge. Top each with the remaining reserved Raspberry Puree (if you chose to set some aside), a scattering of fresh Raspberries, and some elegant Dark Chocolate Shavings (optional, but highly recommended for an extra touch). Serve cold and enjoy!

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Notes

Disclaimer: This recipe uses Raw Egg Whites, which may not be suitable for certain individuals or groups, such as pregnant women, young children, the elderly, or those with weakened immune systems. Always use fresh, high-quality eggs from a trusted source, or consider the Italian Meringue method for cooked egg whites if you have any concerns.

The yield of this recipe is approximately 4 large or 6 smaller cups, depending on the size of your serving dishes.

(*) This recipe is designed to be relatively low in sugar to allow the natural tartness and sweetness of the raspberries to shine. If you prefer a sweeter dessert, you can certainly increase the quantity of caster sugar to suit your personal taste preferences.

Important Notes:

The exact amount of cold water needed to bloom the gelatine powder can vary slightly depending on the specific brand you are using. Always refer to the instructions on your gelatine packet for the most accurate quantities required.
If you prefer not to use raw egg whites as suggested here for the French Meringue, you have an excellent alternative: you can replace it with an Italian Meringue. An Italian Meringue is prepared by carefully pouring a hot sugar syrup (cooked to a specific temperature) into the egg whites while they are being whipped. This process effectively cooks the egg whites, making them safe for everyone to consume, while also creating an incredibly stable and glossy meringue.
The technique of incorporating a small portion of the whipped egg whites into the raspberry puree first, before adding the rest, is a crucial step. This helps to gradually lighten the density of the raspberry mixture, making it much easier to fold into the remaining delicate egg whites. This prevents the meringue from deflating and ensures your mousse retains its airy, fluffy texture.

Nutrition (per serving)