Polishby TheMealDBRaspberry mousseServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 Gelatine Leafs350g Raspberries60g Caster SugarJuice of 1 Lemon500ml Whipping CreamStepsStep-by-step0 of 4 done1Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.2Tip 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.3Stir 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.4Whip 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.Source: TheMealDB
