Ingredients
Method
- Place raspberries and caster sugar in a pan and mix well. Simmer over medium heat until the raspberries break down, about 7 to 10 minutes.
- Once the raspberries are softened, blend the mixture into a smooth paste. Pass the mixture through a sieve to remove the seeds.
- In a large mixing bowl, combine double cream, icing sugar, and vanilla extract. Whisk until soft peaks form and the mixture thickens slightly.
- Pour the strained raspberry puree into the whipped cream and gently fold to combine until smooth and evenly distributed.
- Spoon the mousse into individual serving glasses, smoothing the tops. Cover each glass with cling film and refrigerate for at least 1 hour, or until the mousse is set.
Nutrition
Notes
This easy-to-make mousse is great for any occasion and can be prepared with any fruit you prefer. Frozen raspberries work well in the recipe—just be sure to remove any excess liquid before blending.