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Ingredients

Adjust Servings:
250 ml Double cream
300 g Raspberries
1 Lemon juice only
3 Gelatin leaves
2 Egg whites only
50 g Caster sugar

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Fresh raspberry mousse

Fresh raspberry mousse

Features:
    Cuisine:
      • 2 hours 15 minutes
      • Serves 6
      • Easy

      Ingredients

      Directions

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      Fresh raspberry mousse

      This fresh raspberry mousse is incredibly easy to make.  You can use the left over egg yolks in something like a creme brulee or in a custard, which is almost the same thing!  You can exchange the gelatine for a similar mass of agar agar if you need to.

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      Steps

      1
      Done

      Put the raspberries in a pan with a tablespoon of water and put over a low heat until they start to break down.
      Pass through a seive into a bowl so that the seeds are left behind.
      Leave the raspberry juice to cool.

      2
      Done

      Bloom the gelatin in a small bowl with some cold water for a couple of minutes.
      Squeeze the water out and then put into a heatproof bowl with the lemon juice.
      Place the bowl over a pan of hot water, stirring until the gelatin dissolves - at which point remove from the heat.

      3
      Done

      Whisk the double cream until soft peaks form and then fold in the raspberry juice and cooled gelatin.
      Whisk the egg whites and slowly whisk in the caster sugar until stiff peaks form.
      Fold this into the double cream.

      4
      Done

      Spoon into serving dishes and refrigerate until set, usually at least two hours.

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