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Raspberry Mousse 1   CD  DP  25mins plus chilling


Serves 4     Cold    Fruit   Desserts



175g/6oz Fresh Raspberries 

tbsp Gelatine

1 Egg White 

50g/2oz Sugar 

180ml/6fl.oz. Whipping Cream 

Whole Fresh Raspberries to garnish




1. Place the raspberries in a blender or food processor and puree until very smooth. Pass through a sieve to remove the seeds. 


2. Put 2 tablespoons of the puree in a small saucepan, add the gelatine and soak until it has softened.  


3. Meanwhile, in another bowl whisk the egg white with 25g/1oz of the sugar. Set aside. 


4. Whip the cream with the remaining sugar. Set aside.


5. Place the softened gelatine mixture over a low heat until the gelatin has melted,  then add to the remaining raspberry puree in the bowl.


6. Fold the egg white mixture into the raspberry mixture then fold in the cream mixture.


7. Transfer to a serving dish and chill for at least 1 hour.  Serve decorated with whole raspberries.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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