The Homestead's Mousse a la Framboise - Raspberry Mousse

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Recipe for Mousse a la Framboise. This Raspberry Mousse recipe This recipe originally comes from Hot Springs Virginia’s The Homestead resort.


  • 4 cups fresh raspberries
  • 1/2 cup sugar
  • juice of 1/2 lemon
  • 3 tablespoons framboise (raspberry liqueur)
  • 4 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream


  1. Purée the raspberries in a blender or food processor; force the puree through a fine mesh sieve. Discard seeds. With a rubber spatula, transfer the puree to a 2 quart bowl (4 cups raspberries should yield about 2 cups puree). Whisk in the sugar, lemon juice, and framboise. Taste and adjust the flavor if necessary, depending on the sweetness of the berries. Set aside.
  2. In a small bowl, sprinkle the gelatin over cold water; let stand until softened.
  3. Pour the cream into a 1 quart bowl; whip with a hand mixer until stiff.
  4. In a small saucepan, heat softened gelatin until dissolved. Stir into raspberry mixture. Fold in whipped cream. Pour into a 2 quart soufflé dish. Chill for at least 4 hours before serving.