Best 7 Lemon Raspberry Mousse Recipes

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Indulge in a delightful culinary journey with our exquisite Lemon Raspberry Mousse, a symphony of flavors that captivates the senses. This light and airy mousse combines the vibrant zest of lemon with the luscious sweetness of raspberries, creating a dessert that is both refreshing and decadent. With its creamy texture and elegant presentation, this mousse is a showstopper that will impress your guests at any occasion.

In addition to the classic Lemon Raspberry Mousse, this article offers a tantalizing collection of mousse recipes to satisfy every palate. Discover the delightful combination of chocolate and peanut butter in our Chocolate Peanut Butter Mousse, or immerse yourself in the tropical paradise of our Mango Mousse. If you're a fan of classic flavors, our Vanilla Bean Mousse is a timeless choice, while our Coffee Mousse adds a rich and sophisticated touch to your dessert repertoire.

Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice bakers can achieve mousse perfection. Whether you're looking for a refreshing summer treat or a decadent dessert to end a special meal, this collection has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a mousse-tastic adventure!

Here are our top 7 tried and tested recipes!

LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE



Lemon Raspberry White Chocolate Mousse Cake image

A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.

Provided by Paulette Womer

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract
½ cup fresh raspberries, garnish

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
  • To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
  • To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
  • Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 52.3 g, Cholesterol 96.5 mg, Fat 33.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 19.1 g, Sodium 348.1 mg, Sugar 35.3 g

LEMON MOUSSE WITH RASPBERRY SAUCE



Lemon Mousse With Raspberry Sauce image

This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 large eggs
6 large egg yolks
1 1/2 cups sugar
1 cup lemon juice, strained
2 tablespoons minced lemon peel
14 tablespoons well-chilled unsalted butter, cut into pieces
3/4 cup chilled whipping cream
1 1/2 cups fresh raspberries or 1 1/2 cups frozen unsweetened raspberries, thawed
2 tablespoons sugar (or more)
fresh mint sprig, for garnish

Steps:

  • Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
  • Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
  • Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
  • Remove from heat and whisk in butter.
  • Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
  • Whip cream in medium bowl to soft peaks.
  • Fold cream into lemon mixture just until combined.
  • Spoon mousse into individual serving glasses.
  • Cover and refrigerate until set, about 2 hours.
  • (Can be prepared one day ahead.).
  • Coarsely mash berries in small bowl using fork.
  • Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
  • Cover and refrigerate 1 hour to release juices.
  • (Can be prepared one day ahead.).
  • Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8

LEMON CAKE WITH RASPBERRY MOUSSE



Lemon Cake with Raspberry Mousse image

Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 22 g, TransFat 0 g

LEMON-RASPBERRY MOUSSE



Lemon-Raspberry Mousse image

This is a dessert I have been making since I found the recipe in the 80's. It is probably my most requested dessert. It has quite a number of steps, but is not difficult. It does have raw egg whites, but I have never heard of anyone having a problem. Be sure to use a clear glass bowl to see the lovely pink swirls in the lemon mousse!

Provided by juniper jones

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

10 ounces frozen raspberries in light syrup (12 oz. pkg is fine)
2 teaspoons confectioners' sugar
5 eggs, separated
1 cup sugar, divided
1 tablespoon sugar
2/3 cup fresh lemon juice
1/4 ounce unflavored gelatin
1/4 cup cold water
1 lemon, zest of
1 1/4 cups heavy cream

Steps:

  • Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
  • Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
  • Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
  • Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
  • Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
  • Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE



Delightful Lemon Mousse With Raspberry Sauce image

Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 cups boiling water
1 (6 ounce) package sugar-free lemon gelatin
2 teaspoons grated lemon peel
ice cube
1 cup cold apple juice
1 (8 ounce) container Cool Whip Free, thawed
1 (10 ounce) package frozen raspberries, thawed, pureed in blender

Steps:

  • STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
  • POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
  • REFRIGERATE 4 hours or until firm.
  • Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.

LEMON CAKE WITH RASPBERRY MOUSSE



Lemon Cake With Raspberry Mousse image

Make and share this Lemon Cake With Raspberry Mousse recipe from Food.com.

Provided by Shelby Jo

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) box betty crocker supermoist lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
fresh raspberry, if desired
mint leaf, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
  • ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.

LEMON CAKE WITH RASPBERRY MOUSSE



Lemon Cake with Raspberry Mousse image

Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use fresh lemons and raspberries for the best flavour.
  • Make sure the cream cheese is softened to room temperature before mixing.
  • Beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the mousse mixture until just combined.
  • Chill the mousse for at least 4 hours before serving.

Conclusion:

This delicious and refreshing Lemon Raspberry Mousse is perfect for any occasion. It's light, airy, and bursting with citrusy and berry flavor. With just a few simple ingredients, you can easily make this elegant dessert at home.

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