RECIPES

Raspberry Mousse

Mousse means ‘foam’ in French and is generally a light consistency as it incorporates air for its soft, creamy texture. This light and fluffy raspberry mousse can be made with fresh, juicy raspberries, or frozen raspberries. You can’t use light/reduced fat cream as it needs the fat content to whip and hold air bubbles. For a healthier option, you can substitute the cream for plain Greek yoghurt. You can see from the Nutrition labels below, there’s a significant difference!

Meal Type:	Dessert
Serves:	4
Prep Time:	10-mins plus setting - 1-hr, then 2-hrs
Cook Time:	Nil
Total Time:	10-mins, 3-hrs

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:

tastee cheats

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