Raspberry mousse
A weekend Polish dessert. Ready in about 6 hours 41 minutes. Difficulty: more effort.
- 6 hr 36 minPrep (about)
- 5 minCook (about)
- 6 hr 41 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 2 gelatine leaves
- 9 oz raspberrie
- 1 ⅔ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- Juice of 1 lemon
- 1 ½ cups + 1 tbsp heavy whipping cream
How to make it
Steps in our own plain words.
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Put the gelatine leaves in a bowl.
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Cover with warm water.
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Leave to soak for 5 mins.
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Drain and squeeze out any excess water.
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Tip the raspberries in pan over a medium-low heat along using the sugar and lemon juice.
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Heat for 5-6 mins till the berries have completely broken down.
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Push the mix through sieve set over a bowl, discarding your seeds.
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Stir in the gelatine leaves until dissolved.
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Set aside to cool for 15 mins.
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Whip the cream to tender peaks using an electric whisk.
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Fold this into the raspberry mixture.
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Spoon into the ramekins or moulds.
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Chill overnight.
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Keep going for at least 6 hrs.
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Serve with raspberries scattered over the top.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.