Raspberry mousse (from scratch)

This is from scratch and not as difficult as you might think. You can substitute most any fruit for raspberries. I made strawberry mousse yesterday. mmm

This is good as a dessert by itself or as a filling in your cake. Enjoy!


  • 2-3 cups raspberries (or your fruit of choice)
  • 1/4 cup water
  • 1/2 cup sugar
  • 2 tsp unflavored gelatin

  • 2 Tbs cold water
  • 2 egg whites

  • 1 1/2 cups heavy whipping cream


  1. In a blender or food processor, puree the raspberries and the 1/4 cup water, then strain to remove seeds and pulp. This takes a bit, but is worth it. Measure 1 1/2 cups of the strained puree into a saucepan and add the sugar. Heat to a boil, lower heat, then simmer for another 5 minutes.

While the fruit sauce is simmering, sprinkle the gelatin over the cold water in a small bowl and let sit for about 5 minutes. Add to the cooked fruit sauce and stir until dissolved. Let cool to room temp.

In a small bowl, whip the egg whites to stiff peaks and use a rubber spatula to fold it into the fruit sauce until there are no more white streaks.

In a large bowl, whip up the cream until like “whipped cream” consistency. Fold the fruit mixture into the whipped cream. Refrigerate at least 1 hour.

Comments (19)


i would like to know as well. if i use this as a filling, and then cover it in fondant- do i keep it in the fridge or out?


so happy to see this recipe. so sorry about the egg whites. buy them from your local farmer and you'll be safe. never had problems with my eggs from chickens raised out on grass and in the sunshine, not in factory warehouses. *sorry, stepping off soap box, back into kitchen* btw, the meringue powder should have an egg white substitute/equivalent on the label


I have an egg issue, big time.....I won't eat homemade ice cream made with it or even egg substitute that hasn't been cooked. I'd love to try the recipe & I really do bet it taste great but sadly I can't get over how I am. (I really am glad I don't think about it when eating in a restaurant, LOL)


I too would love to find a way to make it work without using raw egg whites. I saw a chef scream at someone saying that they could kill people by using raw egg whites. Has anyone tried to work with meringue powder?


I just looked on the back of the Wilton meringue powder. It says that it can be used as an egg white substitute in baking. 2 tsp. Meringue + 2 Tbsp. Water = 1 Egg White. I hope this helps. I really want to try this. I will post how it comes out using the meringue powder for egg whites when I make it. Happy baking everyone! :)


Sorry so late in coming in on the egg conversation here. I didn't realize they'd finally posted my recipe!

I use powdered egg whites with mine. I should have put that in the recipe itself, now that I think about it. I just use powdered egg whites with everything that only calls for whites. I hate to waste yolks. I have my own chickens and so hate to waste any of the egg!

I imagine meringue powder would work as well as the powdered egg whites also. Let me know how that turns out :)


I have used this recipes multiple times now. I tried it because it was similiar to one I use that calls for jello, but I couldn't use dye so this worked great. Great recipe. I do however change somethings. I use 2 1/2 tsp gelatin and water. I tried it with the powered eggs whites, but there is no need for them so I don't waste the time or money for this step. I put the gelatin/fruit mix in the fridge until cool and jello is starting to set, then mix with the whipped cream. Its also much easier to fill a cake after the finished mousse sets for about 1/2 hr so its thick enough not to soak into the cake but still easily spread- then after a few hours it sets perfectly in the layered cake without as many air bubbles.


I would like to use this recipie as a filling with a white chocolate cake for my wedding cake. I am making the cake the morning of my wedding and the ceremony isnt until 4 or 430 in the afternoon with a dinner to follow and then reception. I am wondering if it would be ok to sit out that long??


@calicopurr: that does sound pretty yummy :D

@yums: You mean omit the eggs completely? If that works, I'm all for it!


I actually used the egg whites, and it didn't turn out great. The whites turned soupy when I folded it into the puree, and the whole thing never quite firmed up. I served the "mousse" on the side with the cake, as it has almost $10 of raspberries in it and it was really yummy, but even after chilling all afternoon it never firmed up enough that I could have put it between layers. Wondering if the consistancy is better with the egg white substitute?