Raspberry Mousse Cake: A step-by-step raspberry dessert recipe with photos

Raspberry mousse is a simple yet delicious dessert, and its step-by-step recipe is a must-have for your collection of delicious and healthy sweets. Today, we'll show you how to make a light, airy raspberry mousse with cream, as well as how to create a dense mousse layer for a cake using it.

Raspberry Mousse: A Simple Step-by-Step Recipe

Nutritional value per serving

123.6 kcal

Proteins: 3.8 g
Fats: 7.8 g
Carbohydrates: 9.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

The first mousse desserts appeared on aristocratic tables as early as the 19th century. Since then, pastry chefs have invented numerous variations of this delicate, porous cream with chocolate, citrus, and berry flavors.

We've previously shared how to make various types of mousse desserts at home. On this website, you'll find simple, detailed recipes with step-by-step photos:

lemon mousse;
mousse with instant coffee;
semolina mousse;
mousse based on fermented baked milk, etc.

Today we'd like to add a delicious raspberry mousse to our collection, the recipe for which is so simple that even a novice cook can easily recreate it.

You can make raspberry mousse using fresh or frozen raspberries!

Using the recipe presented on this page as a basis, you can prepare two dishes at once:

Delicate, porous raspberry mousse (just don't bind the mixture with gelatin, or significantly reduce the amount).
Thick raspberry mousse for berry cake.

You can also use this simple and quick homemade recipe to make delicious berry candies for children. Simply cut the filling into small cubes and dip them in a mixture of starch and powdered sugar.

Raspberry mousse for cake and desserts

Raspberry Mousse for Layered Cake – A Simple Homemade Recipe

Ingredients

Servings

Cream 35%

170 G
Raspberry

300 G
Sugar

80 G
Water

35 G
Gelatin (instant)

7 G

Preparation

Step 1

To make raspberry mousse for cake or candy, begin the recipe by preparing the gelatin mixture. Dissolve 7 grams of instant gelatin in 35 grams of cold water. Let the gelatin bloom for about 10-15 minutes.

Step 2

The next step is whipping the cream. It's crucial to do this correctly, as the consistency of the creamy base determines the density and airiness of the mousse.

We use a planetary mixer for this recipe, but you can achieve the right consistency with a regular household mixer.

The algorithm for whipping cream:

Whip the well-chilled cream first for 1 minute at medium speed.
Next, increase the whisking speed to maximum and whisk the mixture for another 4 minutes until soft peaks form (the mixture remains semi-liquid).

It is important not to overwhip the cream, otherwise the mixture will separate and it will be impossible to fix.

Step 3

Finely chop the raspberries with an immersion blender.

Step 4

Strain the berry puree through a sieve to remove any small raspberry seeds. A silicone spatula can speed up the straining process.

Step 5

Pour the resulting raspberry puree into a thick-bottomed saucepan and add 80 grams of sugar. Stir thoroughly until dissolved.

Step 6

Bring the mixture to a boil over low heat and let it simmer for a little while (about 20 seconds).

Step 7

Pour the raspberry syrup from the saucepan into another container and cool to 50℃, stirring constantly with a spatula.

Step 8

Add the swollen gelatin to the still warm raspberry syrup and dissolve it, stirring constantly with a spatula until a completely homogeneous mass is formed.

Step 9

Fold the whipped cream into the raspberry base. You can pour the entire portion at once.

Step 10

Mix with a whisk until smooth, very carefully, making movements from the bottom to the top, so as not to settle the cream.

Step 11

As a result, you should get a soft and slightly runny mousse, like in the photo.

Step 12

Pour the mixture into a ring covered with film and place in the freezer for 8 hours.

Step 13

Remove the finished mousse layer from the pan. It's best to place it in the cake while it's frozen.

You can store the finished raspberry mousse for the cake for about 72 hours in the refrigerator before using it as a filling, or even for several weeks if you freeze the porous layer.

This is how luxurious the raspberry mousse layer looks in a sponge cake.