An absolute classic on any dessert menu, a good mousse is a key addition to any recipe repertoire.
Learn how to make Mary Berry’s light raspberry mousse to impress your guests this summer without having to spend the day in the kitchen.
This recipe, from the Classic Mary Berry series, only calls for five ingredients and some extra raspberries to garnish.
When made with the Great British Bake Off star’s specifications, this recipe yields four to six servings, making it great for dinner parties.
This recipe can be made up to a day ahead, but it’s not suitable for freezing.
Instructions
Immerse the gelatine in a small bowl of cold water for five minutes until it becomes soft. Squeeze out the excess water, leaving only one tablespoon of water.
Place the gelatine in a heatproof bowl along with the tablespoon of water. Set the bowl over a pan of simmering water for a few minutes, stirring until the gelatine is fully dissolved and smooth.
Puree the raspberries in a food processor, then strain through a sieve into a bowl to remove the seeds.
In a separate bowl, use an electric hand mixer to whisk the egg yolks and caster sugar together until the mixture is thick, fluffy, and pale, which should take about 4–5 minutes.
In another bowl, whip the cream until it forms soft peaks.
Combine the strained raspberries and gelatine with the egg yolk and caster sugar mixture, then gently fold in the whipped cream.
In a clean bowl, beat the egg whites until stiff peaks form. Stir two tablespoons of the egg whites into the raspberry mixture, then gently fold in the remaining egg whites.
Spoon the mixture into a 1.2 litre/2 pint bowl or 4–6 glasses. Refrigerate for four hours, or until set.
Garnish with raspberries and serve chilled.
