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Raspberry Mousse 1 CD DP 25mins plus chilling
Serves 4 Cold Fruit Dessert Pudding
Ingredients 175g/6oz Fresh Raspberries ½ tbsp Gelatine 1 Egg White 50g/2oz Sugar 180ml/6fl.oz. Whipping Cream Whole Fresh Raspberries to garnish
Instructions
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 gelatin 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 gelatin 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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