Name: Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: French
Ingredients: 230 g Raspberry (fresh or frozen); 50 g Granulated sugar; ½ tablespoon Lemon juice; 450 g Raspberry puree; 60 g Powdered sugar (sifted, adjust depending on sweetness); 1 tablespoon Lemon juice (freshly squeezed); 6 g Gelatin powder; 2 tablespoons Cold water (for blooming gelatin); 345 g Heavy Cream (36% fat, very cold); Fresh raspberries; Herbs (e.g., mint); Chantilly cream (prepared separately, use chantilly cream recipe)

Jump to Recipe· 4.4 from 65 reviews

If you are looking for a dessert that dances between tart and sweet, light yet luxuriously creamy, then the Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe is your new best friend. This divine treat layers airy raspberry mousse on a bed of vibrant raspberry compote, all crowned with a cloud-like Chantilly cream finish. It is perfect for impressing guests or making any day feel special, showcasing the bright flavor and beautiful color of fresh raspberries in every spoonful.

Ingredients You’ll Need

The image shows a four-step process of making a red sauce mix in a white bowl on a white marbled surface. The first layer shows a thick dark red liquid with small bubbles being squeezed with a lemon by a woman's hand from the top right. The second layer adds a pile of fine white powder on top of the red liquid in the center of the bowl. The third layer has a new bowl filled with thick white cream, into which the dark red liquid is being poured from above, creating a bright contrast. The fourth layer shows the mixture now turned into a smooth, creamy, lighter pink blend, stirred by a woman's hand holding a pink spatula on the right. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple ingredients is your first step to creating a show-stopping dessert that balances freshness, sweetness, and creaminess beautifully. Each component plays a crucial role, from the tartness of fresh lemon juice elevating the raspberries to the silky texture of whipped cream that brings everything together.

450 g Raspberry puree: The heart of the mousse, providing natural color, sweet-tart flavor, and fruity depth.
60 g Powdered sugar: Sifted for smoothness, it sweetens the raspberry puree just right without overpowering.
1 tablespoon Lemon juice (freshly squeezed): Adds brightness and balances the sweetness perfectly.
6 g Gelatin powder: Key for helping the mousse set while keeping it light and airy.
345 g Heavy cream (very cold, 36% fat): Whipped to soft peaks, it lends the mousse its signature fluffy texture.
230 g Raspberries (fresh or frozen): For the compote, adding a fresh burst in every layer.
50 g Granulated sugar: Sweetens the compote gently while letting the raspberry flavor shine.
½ tablespoon Lemon juice: Enhances the compote’s natural tanginess.
Fresh raspberries and herbs (e.g., mint): For garnish and a fresh, fragrant finish.
Chantilly cream: The luscious whipped cream finishing touch, made with my personal chantilly cream recipe for guaranteed perfection.

How to Make Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe

Step 1: Make the Raspberry Compote

Start by combining your fresh or frozen raspberries with granulated sugar and lemon juice in a saucepan. Cook gently for about 10 minutes, stirring occasionally until the mixture thickens slightly but still holds the berries’ shape. This compote will provide a juicy, vibrant base to your mousse, delivering bursts of intense raspberry flavor in every bite. Once done, spoon it evenly into four serving cups and place them in the refrigerator to chill and set.

Step 2: Prepare the Raspberry Puree

Wash your raspberries carefully and use a blender to create a smooth puree. Pass this puree through a fine sieve to remove seeds, leaving you with a silky, vibrant raspberry base. Measure out 450 grams of this puree for your mousse. This step ensures a perfect, seed-free texture that is essential for a smooth mousse experience.

Step 3: Sweeten the Puree

Next, stir in freshly squeezed lemon juice and sifted powdered sugar into your raspberry puree. Taste as you go to adjust the sweetness — the balance between the tart raspberries and sugar is what makes this dessert sing. This subtle adjustment ensures your mousse is lively but not overly sweet.

Step 4: Bloom and Melt the Gelatin

Sprinkle the gelatin powder evenly over 2 tablespoons of cold water and let it sit for 3 minutes until it firms up into a jelly-like consistency. Gently warm this mixture in the microwave, making sure not to bring it to a boil. It should be liquid but cool to the touch. Carefully incorporate the gelatin into your fruit puree, mixing thoroughly but gently. The puree should be at room temperature to avoid shock to the gelatin, allowing the mousse to set just right.

Step 5: Whip the Heavy Cream

Using an electric hand mixer, whip the cold heavy cream until it reaches early stiff peaks — this means the cream holds its shape but remains soft enough to fold smoothly. Be attentive here: overwhipping can cause the cream to turn grainy or even butter-like, which would spoil that smooth mousse texture we’re aiming for.

Step 6: Fold the Cream into the Puree

Now for the gentle part — carefully fold the whipped cream into your raspberry and gelatin mixture with a rubber spatula. Take your time, using a light hand to preserve the airy texture created by the whipped cream. This folding technique makes the mousse irresistibly light and fluffy.

Step 7: Assemble the Dessert

Spoon or pipe the luscious raspberry mousse over the chilled raspberry compote already waiting in your serving cups. The layering not only looks impressive but balances tartness and creaminess in every spoonful. Cover and refrigerate the assembled dessert for at least 6 hours, allowing everything to set perfectly and flavors to meld.

Step 8: Final Decoration

When your mousse has fully set, it’s time to add the crowning touch. Dollop or pipe freshly whipped Chantilly cream on top, then garnish with whole fresh raspberries and sprigs of fragrant herbs like mint. This final flourish adds color, freshness, and that irresistible creamy finish.

How to Serve Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe

The image shows three clear glass cups filled with a dessert that has three distinct layers. The bottom layer is a dark red jelly-like substance, the middle layer is a thick, smooth pink mousse, and the top layer features white whipped cream swirls and fresh red raspberries, with small green mint leaves for decoration. The cups are placed on round white marble coasters on a white marbled surface. The background is a soft pink color, enhancing the pink tones of the dessert. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are the natural choice here, adding bursts of flavor and a textural contrast to the smooth mousse. A few sprigs of mint or even a light dusting of powdered sugar can elevate the presentation, making this dessert visually stunning and perfectly fresh.

Side Dishes

This dessert shines on its own but pairs beautifully with a simple almond biscotti or a crunchy tuile cookie for some added texture. A glass of sparkling rosé or a chilled dessert wine also complements the bright, fruity flavors incredibly well.

Creative Ways to Present

Try serving this mousse in elegant stemmed glasses or even small mason jars for a rustic chic look. You can also create individual parfait layers alternating the mousse and compote in clear glasses, allowing the vibrant colors to make a striking impression. For special occasions, add edible flowers or a delicate chocolate garnish to wow your guests.

Make Ahead and Storage

Storing Leftovers

Any leftover Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe should be kept refrigerated in an airtight container. It will stay fresh and delicious for up to two days. Beyond that, the delicate texture can start to change, so it’s best enjoyed sooner rather than later.

Freezing

This mousse is not suitable for freezing, as the texture of the gelatin and cream can degrade once thawed. Freeze the raspberry puree or compote separately if needed, but assemble the mousse fresh for optimal results.

Reheating

Since this is a chilled dessert, there is no need to reheat. Just remove from the refrigerator about 10 minutes before serving to take the chill off slightly, allowing all the lovely flavors to shine.

FAQs

Can I substitute gelatin with a vegetarian alternative?

Absolutely! Agar-agar can be used as a vegetarian substitute, but it requires different preparation and setting times. Be sure to follow specific instructions for agar-agar to achieve the right mousse consistency.

Can I use frozen raspberries for the compote and puree?

Yes, frozen raspberries work well and are often more affordable year-round. Just thaw them completely before cooking the compote or blending into puree to get smooth results.

What is the best way to avoid curdling the cream when whipping?

Use very cold heavy cream and don’t overwhip. Stop whipping as soon as soft to medium peaks form to maintain a smooth texture that folds easily with the puree.

How long does the mousse need to set in the fridge?

It’s best to chill the mousse for at least 6 hours, but overnight chilling gives the best structure and flavor melding for this recipe.

Can I make the Chantilly cream in advance?

Yes, Chantilly cream can be prepared a few hours ahead and kept refrigerated. Just give it a quick whisk before serving if it loses some volume.

Final Thoughts

If you want a dessert that combines elegance, freshness, and a luscious melt-in-your-mouth texture, the Raspberry Mousse with Raspberry Compote and Chantilly Cream Recipe is an absolute must-try. It’s a beautiful balance of tart and sweet, creamy and fruity, simple ingredients elevated into a stunning treat. I can’t wait for you to make it and savor every delicious spoonful with your loved ones.