Mousse 1 CD DP 25mins plus
4 Cold Fruit Desserts
Fresh Raspberries to garnish
Place the raspberries in a blender or food processor and puree until very
smooth. Pass through a sieve to remove the seeds.
Put 2 tablespoons of the puree in a small saucepan, add the gelatine and soak
until it has softened.
Meanwhile, in another bowl whisk the egg white with 25g/1oz of the sugar. Set
Whip the cream with the remaining sugar. Set aside.
Place the softened gelatine mixture over a low heat until the gelatin has melted,
then add to the remaining raspberry puree in the bowl.
Fold the egg white mixture into the raspberry mixture then fold in the cream
Transfer to a serving dish and chill for at least 1 hour. Serve decorated
with whole raspberries.
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