Raspberry Mousse

A light and elegant raspberry mousse with a silky texture and vibrant berry flavour. Perfect for making ahead and serving chilled as an impressive yet simple dessert.

Ingredients

• Whipping Cream

  ⚖ 510 g 💧 500 ml 🥛 2⅛ cup
  kcal/г%DV

  Calories

  173086%

  Protein

  14.528%

  Total Fat

  184.1200%

  Carbohydrates

  14.55%
• Caster Sugar

  ⚖ 60 g 💧 70.6 ml 🥄 4¾ tbsp
  kcal/г%DV

  Calories

  23111%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  59.821%
• Raspberries

  ⚖ 350 g 87½ pcs
  kcal/г%DV

  Calories

  1829%

  Protein

  4.28%

  Total Fat

  2.32%

  Carbohydrates

  41.815%
• Lemon

  ⚖ 100 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.12%

  Total Fat

  0.30%

  Carbohydrates

  9.33%

Also in this recipe

• Gelatine Leafs 2

Instructions

• Place the gelatine leaves in a bowl, cover with cold water and leave to soak for 5 minutes, then drain and squeeze out any excess water.
• Tip the raspberries into a saucepan over a medium-low heat along with the caster sugar and lemon juice. Cook for 5–6 minutes until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the soaked gelatine leaves until fully dissolved — if they do not dissolve, pour the mixture back into a clean saucepan and heat gently until dissolved. Set aside to cool for 15 minutes.
• Whip the 500 ml of cream to soft peaks using an electric whisk, then gently fold it into the cooled raspberry mixture. Spoon into ramekins or moulds and refrigerate overnight, or for at least 6 hours. Serve with fresh raspberries scattered over the top.