Raspberry mousse

A light and airy dessert which lets you enjoy the pure flavour of the raspberries without any added cream.

 

For 5-6 people:   450g raspberries 1 tbsp lemon juice 2 tbsp water 3 medium eggs 100g caster sugar 3 leaves of gélatine  5 ou 6 sundae glasses (depending on their size)

 

 

 

 

 

 

 

 

 

 

 

• 
  Blend the raspberries, and using the back of a spoon, sieve to remove the seeds.
  
• Soak the gelatine in cold water for 10 mins.
  
• Mix the water and lemon juice and heat for 10 secs in the microwave.  When it is hot, add the gelatine and mix gently till it has completely dissolved. 
  
• In a large bowl beat the egg yolks and caster sugar till thick and creamy.
• Stir in the raspberry purée and add the gelatine and lemon juice, mixing well till you have homogenous mixture.
  
• Whip the egg whites till stiff and, using a handwhisk, fold them carefully into the raspberry mixture.
• Turn the mousse into the sundae dishes and refrigerate till set (about 3 hrs).
  
• Decorate with  fresh mint leaves.
  
• {mosimage} Variation:  Line the base of each sundae glass with almond fatless sponge cake. This is the same recipe as for a swiss roll except that you use almonds instead of flour.  When it is cooked, you cut out circles of the sponge cake to fit the base of the sundae glasses.  Pour the mousse over the top; the cake will absorb some of the mousse which makes for an even more delicious dessert.
  These can be prepared for up to 6hrs in advance;  any longer and the sponge will become soggy.

 

 

You can substitute apricots, strawberries, or any soft fruit for the raspberries….. a combination of red and black currants is also very good.
Based on a recipe given to me by Mineke.