Polish · dessert

Raspberry mousse

Name: Raspberry mousse
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 Gelatine Leafs; 350g Raspberries; 60g Caster Sugar; Juice of 1 Lemon; 500ml Whipping Cream

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Gelatine Leafs2
Raspberries350 g
Caster Sugar60 g
Lemonjuice1
Whipping Cream500 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.
2
Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Cook for 5-6 mins until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Set aside to cool for 15 mins.
3
Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture. Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs. Serve with raspberries scattered over the top.