Raspberry Mousse

Raspberry Mousse 

Yield: 48 (8 oz.) or 64 (6 oz.) servings


  • 2 oz. unflavored gelatin
  • 4.2 oz. granular sugar substitute*
  • 3 lb. water
  • 3 lb., 2 oz. fresh raspberries
  • 1 lb., 7 oz. frozen (thawed) or refrigerated liquid egg yolks
  • 2 lb., 5 oz. frozen (thawed) or refrigerated liquid egg whites
  • 0.25 Cream of Tartar
  • 1.4 oz. granular sugar substitute*
  • 4 lb. heavy whipping cream

*Maltodextrin and sucralose blend (Splenda®).

Total approximate weight:14 lb., 5.85 oz.



  1. Combine gelatin and 4.2 oz. granulated sugar substitute in large saucepan.
  2. Stir in water. Let stand 1 minute.
  3. Mash or puree fresh raspberries.
  4. Beat yolks on high speed 3 minutes.
  5. Beat egg whites on high speed until foamy.
  6. Add Cream of Tartar and 1.4 oz. granulated sugar substitute to whites; beat until soft peaks form.
  7. Whip whipping cream, chill
  8. Lightly spray-coat 48 (8 oz.) or 64 (6 oz.) molds/ramekins.
  9. Cook gelatin mixture over low heat just until gelatin dissolves completely. Remove from heat, blend in berries.
  10. Blend 1 cup berry-gelatin mixture into yolks, then blend yolk mixture into remaining gelatin. Chill 30-45 minutes until slightly thickened, stirring occasionally.
  11. Fold whipped cream into chilled gelatin mixture. Fold egg whites into gelatin.
  12. Portion into individual molds/ramekins. Chill several hours or overnight before serving.

Nutrient information per serving of 1/48 formula: 201 calories, 6g protein, 5g carbohydrate, 18g total fat, 198mg cholesterol, 60mg sodium, 144mg potassium.

Locate a U.S. supplier of REAL egg products


Main Dishes