Raspberry Mousse

Raspberry Mousse

Course: Dessert


  • Electric Beaters & Mixing Bowl
  • 6 Glasses


  • 4 Leaves Gelatine
  • 300 gms Raspberries
  • 4 Eggs Separated
  • 75 gms Caster sugar
  • 150 mls Double Cream


  • Soak the gelatine ina small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water.
  • Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.
  • Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds.
  • Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes.
  • Whip the cream to soft peaks in a separate bowl.
  • Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream.
  • Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest.
  • Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set.
  • Decorate with raspberries and serve straight from the fridge.
Raspberry Mousse

One thought on “Raspberry Mousse

  • April 11, 2020 at 11:13 am

    Hi Chris, emailed this recipe over to my granddaughters,Thanks. Wanda.

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