Raspberry mousse

Raspberry mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

This is a simple, yet light mousse recipe that can be made using any tinned fruit.

Ingredients

Quantity Ingredient
425g tinned raspberries
3 teaspoons powdered gelatine
170g cream
1 egg white

Method

  1. Drain raspberries, reserving 125 ml syrup. Place syrup in a pan, sprinkle over gelatine and let soften; then heat, stirring, until gelatine has dissolved. Pour over berries and stir thoroughly. Chill until beginning to thicken.
  2. Whip cream and fold into berry mixture. Whisk egg white stiffly and fold in. Pour into a dish or 6 individual dishes and chill.
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