Easy Raspberry Mousse
Easy Raspberry Mousse



  • 400g fresh raspberries
  • 2 tbsp golden sugar
  • 2 leaves of gelatine
  • 500ml heavy cream
  • Shortbread biscuits, to serve
  • Put almost all of the raspberries into a food processor with the sugar and whizz to a puree, then push through a sieve to remove the seeds. Soak the gelatine in cold water according to packet instructions.
  • Heat a little of the cream and add the gelatine, swirling to melt and combine. Whip the cream until soft peaks are formed, then stir the gelatine mixture into the raspberry puree. Fold the mixture into the whipped cream, then spoon into 6 serving glasses and chill in the fridge for an hour. Decorate with fresh raspberries, and serve with shortbread biscuits.
1 hr
6 serving

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