Back bbcgoodfood.com

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

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

25 min total 15 min prep 10 min cook 8 282 cal

Ingredients

8 serv.

2 gelatine leaves
350g raspberries plus extra for decorating
60g caster sugar
1 lemon juiced
500ml whipping cream

Instructions

Tap a step to mark it done

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.
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.
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.