Raspberry Mousse And Summer Berries – a delicious recipe with raspberry jelly, cream, lemon juice, fresh raspberries, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Strain the juice from the rasps into a measure jug and make up to 1/2 pint with water if necessary.
2
Put the juice in a pan and bring to boiling point.
3
Remove from the heat and add the jelly and stir until dissolved.
4
Leave the jelly to cool until just beginning to set.
5
Sieve the rasps to make a puree.
6
Put the cream and lemon juice in a bowl and whisk until it forms soft peaks.
7
Fold in the puree and cooled jelly and mix well and divide between 6 individual jelly moulds. Refridgerate for 4 hours.
8
Turn out each mousse onto a plate (it helps if you place the moulds in the freezer for 30 minutes, then the mousse slips out more easily) and decorate with fresh rasps and blueberries.
147
kcal
Calories
15
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 15 ounces raspberries tin of, 1 packet raspberry jelly, 6 ounces double cream, 1 teaspoon lemon juice, and more.
Yes, Raspberry Mousse And Summer Berries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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