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Raspberry Meringue Mousse

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Cooking time

Prep: 15 minutes Cook: 5 minutes cooling 30 min

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Serves 4

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  • 500g raspberries
  • 50g icing sugar
  • 3 leaves gelatin
  • 100g crumbled meringue
  • 50ml raspberry liqueur
  • 30g sugar
  • 600ml whipped double cream
  • Zest half lemon


  1. Put half the fruit in a bowl and stir in the icing sugar and booze

  2. Put the rest in a pan with the sugar and heat till the sugar dissolves

  3. When it’s all cool stir in the lemon zest, meringue and fruit puree into the whipped cream

  4. Assemble by putting a layer of boozy fruit, then cream mix, then fruit

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