Raspberry mousse
Ingredients
- 250 g raspberries
- 125 g icing sugar
- juice of ½ lemon
- 300 ml whipping cream
- 1 sachet powdered gelatin
Method
- Add sugar and lemon juice to the raspberries, puree mixture, pass through a fine sieve. Dissolve gelatin in a little water, then slowly add to the puree while stirring. Whip the cream, fold into the raspberry puree. Pour into a bowl and put in the fridge to set.
Variations
This works for many fruit purees such as strawberries, black currants, peaches, apricots, blueberries, blackberries, avocado (add a little vanilla essence).