This recipe comes from good old essentials magazine

300g raspberries defrosted if frozen , plus a handful to garnish

100g caster sugar

3 Tbsp framboise liqueur

300ml Double cream

3 medium egg whites

40g Icing sugar sifted

1) Cut non stick baking parchment into 10cm wide strips , using tape stick one end to the side of each of 6 ramekins and wrap tightly around to make a collar then secure again.

2) Whiz the raspberries , caster sugar and liqueur in a food processor then press through a sieve and discard the seeds.

3) Whip the cream until it holds soft peaks then add the raspberry puree and stir until smooth.

4) Whisk the egg whites until they hold soft peaks then whisk in the icing sugar and fold into the raspberry cream.

5) Fill the ramekins so that the mousse sits at least 1cm above each ramekin. Freeze for 3 to 4 hours until solid.

6) Remove from the freezer and remove the baking parchment. Leave for 10 mins before serving and top with extra raspberries if you like.

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