Raspberry Mousse Cups

These raspberry mousse cups are incredibly delicious, smooth and easy to make. There are NO artificial colors or flavors. Just look at this color! This dessert you can make a day before and enjoy the next day.

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How to make Raspberry Mousse Cups

Ingredients you’ll need

•  granulated sugar
•  cream cheese
• cold heavy whipping cream
•  raspberry purée
• unflavored gelatin
• cold water

First, you need to make raspberry purée.

How to make raspberry purée?

In a medium saucepan cook frozen or fresh raspberries for a few minutes. Remove from the heat and strain through sieve, pushing on the back with spatula. You need to get all of juice (purée) as possible. Sometimes I make purée ahead of time and keep in the plastic bag in the freezer.

Tip from Marina: always make a note on the plastic bag with the date and name of purée before putting into freezer.

First step: you need to mix gelatin powder with cold water and set aside.

Then, in the bowl of the stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat cream cheese (room temperature)  and granulated sugar until no clumps left.

Warm up raspberry purée in the microwave or in the small saucepan and whisk gelatin mass until gelatin dissolved. Pour raspberry purée mix into cream cheese and whisk for a few seconds.

In the separate mixing bowl beat cold heavy whipping cream until fluffy, but do not overbeat or it will turn buttery.

Gently fold in about 1/3 of the whipped cream into cream cheese mixture until fully combine. Add the rest of whipped cream and mix again.

Spoon the mixture evenly between glasses or ramekins and refrigerate for at least 2 hours or overnight.

Tip from Marina: if you don’t have serving cups, use wine or other glasses. Simple glass pyrex dish will work too.

When you are ready to serve mousse cups, you can decorate them.

Ingredients for whipped cream topping

•  cold heavy whipping cream
•  powdered sugar

How make the whipped cream topping

In the bowl of stand mixer fitted with the whisk attachment, or in the large mixing bowl using an electric mixer, beat cold heavy whipping cream and powdered sugar until stiff peaks form.

Pipe over mousse and decorate with fresh raspberries and fresh mint if desired. Enjoy!

How to store

Store Raspberry Mousse Cups without decor in the fridge for 2-3 days. This is perfect dessert to make ahead and decorate right before serving.

If you make these raspberry mousse cups, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations!

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