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Raspberry mousse

Name: Raspberry mousse
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 135g packet raspberry jelly; 1 tbsp caster sugar; 100ml soured cream; 250ml double cream; 300g defrosted frozen (or fresh) raspberries

Published: 30 Apr 12
Updated: 18 Mar 24

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.

Discover dozens more recipe ideas for ripe summer fruits.

Easy
May 2012

Test kitchen approved

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.

Discover dozens more recipe ideas for ripe summer fruits.

Nutrition: per serving

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

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Ingredients

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

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Method

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.