- May 2012
- Serves 6
- 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.
- 25.8g (16g saturated)
- 21.4g (20.8g sugars)
- 135g packet raspberry jelly
- 1 tbsp caster sugar
- 100ml soured cream
- 250ml double cream
- 300g defrosted frozen (or fresh) raspberries
- 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.
- 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.
- 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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