Polish Raspberry Mousse
Airy pink raspberry mousse with a lemon lift — cool, fruity, effortlessly elegant.
- Total
- 30 min
- Serves
- 4
A light Polish dessert: raspberries folded into whipped cream set with gelatin into an airy, pink mousse brightened with lemon. Raspberry mousse is simple elegance — cool, fruity and just sweet enough. Spoon it into glasses, chill, and you have a make-ahead dessert that feels far fancier than its effort.
Ingredients
- 2 Gelatine Leafs
- 350g Raspberries
- 60g Caster Sugar
- Juice of 1 Lemon
- 500ml Whipping Cream
Instructions
- Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.
- Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Cook for 5-6 mins until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Set aside to cool for 15 mins.
- Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture. Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs. Serve with raspberries scattered over the top.
Nutrition (per serving)
- Calories
- 350
- Protein
- 2.5 g
- Fat
- 30 g
- Carbs
- 30 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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