Double choc shortbreads
These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make
Raspberry mousse
Serves 6 - 8
Easy
Prep:
Cook:
plus cooling and setting
Try making this summer berry mousse as a dessert, topped with whipped cream, or use it as a filling for a light sponge layer cake
Skip to ingredients
- 2 gelatine leaves
- 350g raspberriesplus extra for decorating
- 60g caster sugar
- 1 lemonjuiced
- 500ml whipping cream
Nutrition: (8)
- kcal282
- fat25g
- saturates16g
- carbs11g
- sugars11g
- fibre1g
- protein2g
- salt0.05g
Method
step 1
Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.
step 2
Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Cook for 5-6 mins until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Set aside to cool for 15 mins.
step 3
Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture. Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs. Serve with raspberries scattered over the top.
