Raspberry mousse — a light, airy dessert of fresh raspberry purée folded through softly whipped cream and set with gelatine. Fruity, elegant and lovely topped with berries.
- 2 Gelatine Leafs
- 350g Raspberries
- 60g Caster Sugar
- Juice of 1 Lemon
- 500ml Whipping Cream
Video
Preparation
- Put the gelatine leaves in a bowl, cover with warm water, and leave to soak for 5 minutes, then drain and squeeze out any excess water.
- Tip the raspberries into a pan over medium-low heat with the sugar and lemon juice. Cook for 5–6 minutes until the berries have completely broken down, then push through a sieve set over a bowl, discarding the seeds. Stir in the gelatine until dissolved (if it doesn't dissolve, pour into a clean saucepan and heat gently). Set aside to cool for 15 minutes.
- Whip the cream to soft peaks with an electric whisk, then gently fold into the raspberry mixture. Spoon into ramekins or moulds and chill overnight, or for at least 6 hours. Serve with raspberries scattered over the top.
