Raspberry mousse is so simple to make, especially if you have some frozen raspberries on standby in the freezer. This is one of my favourite mousses to use in fruit desserts.
- 250gr raspberries, frozen is fine
- 50gr sugar
- 3 sheets gelatin (5gr total)
- 2 tbs very hot water
- 200ml heavy cream
Soak the gelatin sheets in cold water.
Puree the raspberries with the sugar. Whip up the cream.
Squeeze out the gelatin and dissolve it in the hot water, stir this into the raspberry puree. Fold the whipped cream into the raspberry puree.