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Raspberry Mousse




Source of Recipe


my grandma found it in a magazine






Recipe Introduction


makes 8
the recipe suggested serving with hazelnut batons (recipe seperately)





List of Ingredients



• 300g frozen raspberries, thawed (or you can use fresh)
  
• 1/3 cup caster sugar
  
• 1/4 cup milk
  
• 2 eggs, seperated
  
• 3 tsp gelatine
  
• 2 tbs water
  
• 300ml thickened cream, whipped (one small carton is usually 300ml)
  
• 1 tsp caster sugar extra
  
• extra whipped cream, raspberries and icing sugar to decorate
  






Instructions



1. Blend raspberries in a food processor until smooth. If you dont like seeds (I'm weird and I do) push puree through a sieve to remove seeds.
   
2. Whisk sugar, milk and egg yolks over low heat (or even better over double boiler) until thickened slightly. Stir egg mixture into puree.
   
3. Sprinkle gelatine over water (in a cup. Stand cup in pan of simmering water, stir until gelatine is dissolved; cool. Stir gelatine into raspberry mixture. Fold in cream.
   
4. Beat egg whites with the extra sugar until soft peaks form. Fold into raspberry mixture. Pour mousse into 8 glasses (3/4 cup capacity) refrigerate until set.
   
5. decorate mousse and serve with hazelnut batons (I think the serves are smallish so I might be tempted to make these for 4 people)