Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.

Everyday Food, May 2011


Read the full recipe after the video.

Recipe Summary

30 mins
20 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

  • In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).

  • Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.


Reviews (8)

319 Ratings
  • 5 star values: 78
  • 4 star values: 122
  • 3 star values: 75
  • 2 star values: 36
  • 1 star values: 8
Rating: 5 stars
Loved it! First the purée does take some time I found a mesh drive that was perfect and did not add one seed to the purée. Secondly I added and extra tablespoon of sugar to the heavy cream to give it a little more sweetness and thirdly I added 3 tablespoons of pink moscato to the purée mix for a surprise taste and it came out PERFECTLY.
Rating: 5 stars
This is so delicious and takes little time to prepare.
Rating: 5 stars
I made this for Mothers Day and it was a hit! So light and refreshing. I had a problem separating the seeds from the puree. Hoping that next time I will have a better mesh sieve or maybe a layer or two of cheese cloth might help. I will make this again.
Rating: Unrated
I placed the raspberries in the form of the Canadian Flag for a party. As it was the first time I tried this recipe, all the guests (~20) were my guinea pigs - to a person they said definitely worth making again. Now I've just tried it using blueberries. Neighbours will be guinea pigs this time.
Rating: Unrated
I made this for a Mother's Day tea, and everyone raved about it. It was amazing! I made a wide array of exquisite treats, but this was by far everyone's favorite! I will definitely make this again soon!
Rating: Unrated
Do you think this would be good between cake layers, as a filling?
Rating: Unrated
First of all, this mousse is FANTASTIC and you will love it. Secondly, it takes way more than 20 minutes prep time, so don't think that you are going to get it done right before you go to bed. The raspberry mixture takes more than 20 minutes to cool to room temperature AND, unless I misunderstood the directions, you will never get the puree separated from the seeds by using a fine mesh sieve. Pour the puree in a food mill and remove the seeds that way or you will find the process impossible.
Rating: Unrated
Delicious, light and creamy pie. I am doing for the second time!