The Caterer

Raspberry mousse

11 September 2006
Raspberry mousse

Ingredients (serves 12) 5 egg whites 8oz caster sugar 2lbs raspberries 4 leaves of gelatine 1 pint double cream Juice of 2 lemons ### Method Purée the raspberries and strain removing all the seeds. Soak the gelatine in cold water for 10 minutes. Whip the egg whites and add the sugar gradually. Whip the cream to the point where it begins to thicken. Fold the cream and egg whites into the raspberry purée. Add the lemon juice and gelatine and leave in the fridge for two to three hours. Photo © Alan Donaldson
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