A light and airy raspberry mousse, perfect for a summer dessert. Serve with a dollop of whipped cream and a sprig of mint.
Ingredients
- 250g raspberries
- 75g sugar
- 1 tsp lemon juice
- 2 egg whites
- 150ml double cream
Method
- Place the raspberries, sugar and lemon juice in a food processor and blend until smooth.
- Pass the mixture through a sieve into a bowl, to remove the seeds.
- In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the raspberry mixture.
- In another bowl, whisk the double cream until thickened. Gently fold this into the raspberry mixture.
- Pour the mousse into glasses or bowls, and place in the fridge to set for at least 2 hours.
Potential changes & improvements
If you prefer a less sweet mousse, you can reduce the amount of sugar used. For a richer mousse, you could use whipped cream instead of double cream.
What other food it works well with
This mousse goes well with a variety of fruits, such as strawberries, blueberries or blackberries. It also goes well with shortbread or gingerbread.
Common Mistakes
One common mistake when making this mousse is not whisking the egg whites enough. Make sure they are stiff and not at all runny before folding them into the raspberry mixture.
Nutritional Information
This raspberry mousse is relatively low in calories, but does contain some fat from the double cream. It is also high in sugar.
Allergens
This recipe contains egg and dairy.