Raspberry mousse

Raspberry mousse
  • Serves icon Serves 6
  • Time icon Takes 15 min to make, plus cooling and chilling

A packet of jelly is for more than just children’s birthday parties! Here, it’s used to make a fresh and summery dessert – raspberry mousse. It’s incredibly speedy and straightforward to make.

Nutrition: per serving

Calories
330kcals
Fat
25.8g (16g saturated)
Protein
2.8g
Carbohydrates
21.4g (20.8g sugars)
Fibre
1.7g
Salt
trace
Calories
330kcals
Fat
25.8g (16g saturated)
Protein
2.8g
Carbohydrates
21.4g (20.8g sugars)
Fibre
1.7g
Salt
trace

Ingredients

  • 135g packet raspberry jelly
  • 1 tbsp caster sugar
  • 100ml soured cream
  • 250ml double cream
  • 300g defrosted frozen (or fresh) raspberries

Method

  1. Tear a 135g packet raspberry jelly into pieces, put in a jug and pour over 300ml boiling water. Add 1 tbsp caster sugar and stir to dissolve. Once the jelly has dissolved and the liquid has cooled, whisk in 100ml soured cream.
  2. Whisk 250ml double cream to medium peaks, then whisk into the jelly mixture. Divide 300g defrosted frozen (or fresh) raspberries among 6 x 125 ml sundae glasses, retaining a few berries.
  3. Pour the mousse mixture over the raspberries in each glass, top with the reserved fruit and leave in the fridge for a couple of hours or so to set.

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