Raspberry Mousse
Ingredients:
250g Raspberries
1 Gelatine Leaf
¼ cup Cold Water
40g Caster Sugar (or natural sweetener)
1 tbsp Lemon Juice
250ml whipping Cream (or natural, unflavoured Greek Yoghurt if substituting )
Extra Raspberries and Mint leaves for garnish
Method:
- Puree the raspberries in a food processor, then strain to remove seeds. Pour into a bowl and mix in sugar and lemon juice.
- Soak the gelatine leaf in cold water for 5 minutes.
- In a small saucepan on the stovetop, heat half the raspberry puree on a medium.
- Squeeze the excess water from the gelatine leaf and add to the puree, stirring until dissolved. Add the remaining puree and continue stirring until gelatine dissolves. Refrigerate for about an hour.
- When the raspberry is set like jelly, break it up with a fork.
- Gradually add the cream (or yoghurt) to the raspberry mix, continuing to beat for a couple of minutes until it thickens (or is combined). Spoon into cocktail glasses, cover and refrigerate for an hour or two. Garnish with extra raspberries and mint leave to serve.
With Sugar & Heavy Cream:

With Natural Sweetener & Cream:

With Natural Sweetener & Lo Fat Greek Yogurt:
