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Preparation Time: 10 minutes
Cooking time: 10 minutes (+2 hours in the fridge)
Serves: 4
If served as four portions, provides 433 cals, 55g fat (of which 21g saturates), 27g sugar and 0.1g salt per portion.
Ingredients
- 3 sheets of gelatine
- 450g (1lb) fresh or frozen raspberries, washed
- 85g (2½oz) icing sugar
- 250ml (9fl oz) double cream, beaten
Method
1. Soak the gelatine in cold water for around 5 minutes until soft.
2. Reserving 8 of the raspberries for decoration, blend the remaining ones with the icing sugar into a smooth puree. Push the puree through a fine sieve to remove the seeds.
3. Pour the puree into a saucepan and gently warm over a low heat, stir in the melted gelatine and mix well together, remove from the heat and leave to fully cool, but not set.
4. Gently fold the cream into the puree, ensuring a good mix.
5. Divide the mousse equally into 4 glasses, then place covered in a refrigerator for approximately 2 hours until set.
6. Decorate with the reserved raspberries, mint and dusting of icing sugar to serve.
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