Dairy Farmers of Canada

Double Berry Mousse

This recipe is taken from the 1997 Milk Calendar. Here’s the easiest mousse ever! Plus you can make it year-round since it uses frozen berries.

  • Prep: 10 min
  • Refrigeration: 3 h
Yields 8 servings
double berry mousse


  • 1 pkg (425 g) frozen whole raspberries in light syrup thawed
  • 1 pkg (425 g) frozen sliced strawberries in light syrup thawed
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) orange juice
  • 2 pouches (1/4 oz/7 g) unflavoured gelatin
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) sugar
  • 1/2 tsp (2 mL) almond extract or vanilla extract
  • Additional whipped cream
  • Sprigs of fresh mint- optional
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Process berries and their juices in a food processor or blender until smooth; transfer to a large bowl and set aside.

Pour the lemon juice and orange juice into a small saucepan. Sprinkle gelatin over top. Let stand 5 min until softened. Heat over low heat, stirring until gelatin completely dissolves. Stir into berry mixture.

Refrigerate for 1 to 1 1/2 hours or until partially set, stirring occasionally.

Beat cream with sugar and almond extract until soft peaks form. Fold into partially set fruit mixture. Spoon into parfait glasses or a bowl. Refrigerate for 1 to 1 1/2 hours or until set.

Before serving, garnish with additional whipped cream and fresh mint.


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