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Dessert • Sweet

Ben’s Raspberry Mousse

Ben Skelton, Habanero Consulting Inc.
Ben Skelton

Vice President

The holiday season tends to be filled with rich, chocolatey desserts. For an occasion where you want something a little different and more tart, this raspberry mousse recipe that my mom makes is always a hit.

Raspberry Mousse


  • 2 (10-ounce) packages frozen raspberries, thawed
  • 2 envelopes unflavoured gelatin sugar
  • 1 teaspoon lemon juice
  • Dash salt
  • 4 egg whites, at room temperature
  • 2 cups heavy or whipping cream


Early in the day

Step 1

In a covered blender container at low speed, blend raspberries until smooth; strain into medium saucepan and discard seeds.

Step 2

Sprinkle gelatin evenly over liquid.

Step 3

Cook over low heat, stirring until dissolved. Remove from heat.

Step 4

Stir in ¼ cup sugar, lemon juice and salt.

Step 5

Chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 20 minutes.

Step 6

In a large bowl, with mixer at high speed, beat egg whites until soft peaks form.

Step 7

Beating at high speed, gradually sprinkle in ¼ cup sugar; beat until sugar is completely dissolved. (Whites should stand in stiff peaks.)

Step 8

With a rubber spatula, gently fold raspberry mixture into beaten whites. Wash beaters.

Step 9

In a small bowl, with mixer at medium speed, beat 1 ½ cups cream until soft peaks form.

Step 10

With rubber spatula, gently fold into raspberry mixture.

Step 11

Pour into 2-quart serving bowl or 10 dessert dishes. Refrigerate until set, at least 4 hours.

Step 12

In a small bowl, with mixer at medium speed, beat remaining ½ cup cream with 1 tablespoon sugar until soft peaks form; use to garnish mousse. Makes 10 servings.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.