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Raspberry mousse

Two glasses of raspberry mousse topped with cream and raspberries

Raspberry mousse

Name: Raspberry mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 gelatine leaves; 350g raspberries plus extra for decorating; 60g caster sugar; 1 lemon juiced; 500ml whipping cream

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 10 mins

plus cooling and setting

A star rating of 4.2 out of 5.5 ratingsRate

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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

Egg-free

Gluten-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 gelatine leaves
350g raspberries

plus extra for decorating
60g caster sugar
1 lemon

juiced
500ml whipping cream

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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.

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A star rating of 4.2 out of 5.5 ratings

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