Raspberry mousse
HB-1886 · Hand-built original · Polish
PolishDessertGluten-freeEgg-freeLow-Sodium
Main ingredient: leafs
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 gelatine leaves
- 12¼ oz raspberries, plus extra to serve
- 2 oz caster sugar
- Juice of 1 lemon
- 2 cups whipping cream
Method
- Soak the gelatine leaves in cold water for 5–10 minutes until completely soft.
- Blend the raspberries with the sugar and lemon juice, then pass through a sieve to remove the seeds.
- Warm about a third of the raspberry purée in a small pan until hot but not boiling. Squeeze the water from the gelatine, stir it into the warm purée until fully dissolved, then stir this back into the rest of the purée. Leave to cool to room temperature.
- Whip the cream to soft peaks.
- Fold the cooled purée through the cream in two additions, keeping as much air in as possible, until no streaks remain.
- Divide between serving glasses or bowls, cover, and chill for at least 3 hours until set.
- Serve topped with a few fresh raspberries.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).