Raspberry Mousse with a Balsamic Reduction

Prep Time: 15 mins  |  Cook Time: 2 hrs 15 mins  |  Total Time: 2 hrs 30 mins  |  Yield: 8 servings

Bright, sweet and tangy flavors, make this raspberry mousse provides a lovely finish to almost any meal. Get ready for the applause.

Please note: The cook time includes refrigerator chilling time.


  • 3 tablespoons water
  • 1 packet unflavored gelatin (from a 1 ounce total weight, 4 packet box)
  • 20 ounces (weight) frozen raspberries, thawed
  • 3/4 cup white granulated sugar, divided
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • ½ cup balsamic vinegar
  • 16 fresh raspberries, optional for garnish
  • 8 small mint leaves, optional for garnish


  1. Add the water to a small bowl. Sprinkle the gelatin over the water and allow to sit for a few a minutes to soften.
  2. While the gelatin is softening, prepare the raspberries. Place thawed berries and ½ cup white sugar in a blender. Process on medium speed until smooth. Place a fine mesh sieve over a medium-size bowl. Strain berry puree through the sieve, pressing and stirring as needed to separate the berry puree from the seeds. Discard seeds.
  3. Place the small bowl of gelatin in the microwave. Heat for 10 seconds on 30% power; stir well to dissolve gelatin. Repeat if needed. Add the dissolved gelatin to the raspberry puree. Stir well to incorporate the gelatin into the puree. Cover bowl and refrigerate puree for about 1 hour until chilled and soft set.
  4. To a large mixing bowl, add the whipping cream, remaining ¼ cup sugar and the vanilla. Beat with an electric mixer until moderately stiff peaks form. Remove 3/4 cup whipped cream, cover and refrigerate.
  5. Beat the raspberry puree with the mixer for about 30 seconds. (It is not necessary to wash the beaters between whipping the cream and beating the puree.) Add the puree to the remaining whipped cream. Fold together well. Divide the mousse evenly between 8 dessert dishes. Cover and refrigerate for at least 1 hour and up to overnight.
  6. To make the balsamic reduction: In a small sauce pot, over medium heat, bring the balsamic vinegar to a boil. Lower heat and let vinegar simmer until reduced by half (1/4 cup), about 7-10 minutes, stirring frequently. Watch carefully so that the vinegar does not burn. If the reduction gets too thick, add a small amount of vinegar to thin it out. Cool before serving.
  7. Finishing: Just prior to serving, top each dessert with a small dollop of the reserved whipped cream, two raspberries and a mint leaf. Drizzle each dessert with 1 ½ teaspoons of the balsamic reduction. Serve immediately.


One of the great things about making this dessert is that it can be done in stages. The mousse can be made ahead of time and refrigerated for up to 24 hours before serving. The balsamic reduction can also be made ahead of time, as well, and can sit, covered, at room temperature until ready to use.

Recipe by Terri @ that's some good cookin'

Copyright 2015 by that's some good cookin'