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INGREDIENTS

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200g of raspberry puree

200g semi whipped cream

150g swiss meringue

100g caster sugar

50g egg white

2 leaves of soaked bronze gelatin

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QUICK RASPBERRY MOUSSE

METHOD

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Place the egg white and sugar into a bowl, add a pinch of salt and squeeze of lemon juice. Whip this up over a pan of slow, simmering water in a glass bowl, whipping up rapidly for approx. ten minutes until the egg white has thickened and doubled in size. Allow to cool.

Warm a little of the puree through, adding the gelatin to melt before passing this through a fine sieve to the rest of the puree. Place over iced water to semi set and when it thickens, add the semi whipped cream by gently folding it in. Add the cooled swiss meringue and gently fold it in.

Place into a suitable serving dish to set in the fridge for 2 hours. Garnish with fresh raspberries and if you can get them some freeze dried pieces too.

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