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
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking