Raspberry Mousse

 

 

 

 

 

 

 

 

 

 

Raspberry Mousse
Serves: 6-8

Raspberry Mousse

Ingredients:

  • 500ml thickened cream
  • 2 cups raspberries, fresh or frozen
  • 1/2 cup caster sugar
  • 2 teaspoons gelatine

 

Method:

  • Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
  • Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
  • Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

 

Recipe Notes:

  • Store in an airtight container in the fridge
  • This recipe is not suitable for the freezer

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.