Raspberry Mousse
I love any type of mousse but this raspberry one is particularly nice. The bright pink colour is just from the raspberries and you could leave out the Ladies Fingers and Chambord if you are making it for children. This recipe is loosely based on a Natasha's Kitchen recipe but I have changed the quantities to make a denser mousse with more raspberry flavour.
Ingredients
10oz Frozen raspberries
1/2 cup granulated sugar
1 tbsp unflavoured gelatine ( I used Dr.Oetker )
300ml Double cream
6-8 Ladies Finger sponges
3 tbsp Chambord or other raspberry liquor
1. In a sauce pan combine 10oz of raspberries (keep about 6 of the best ones back for decoration) with 1/2 cup of sugar and heat through, stiring until the fruit starts to soften. Remove from the heat and strain through a sieve, pushing it through with a wooden spoon or spatula to get all the juice possible. Off the heat stir in the gelatine then return to the pan to whisk over a low heat until the gelatine has dissolved. Remove from heat to allow to cool to room temperature ( I transferred mine to a small jug and put the jug in a bowl of cold water to quicken the process. don't leave it too long tho or the mixture will thicken too much to fold into the cream)
2. Break the ladies fingers into pieces into the bottom of 3 glasses and pour a tablespoon of Chambord over the sponges in each glass (next time I would use enough Chambord to soak the sponges). Then pour a little of the raspberry mixture over the sponges.
3. Once raspberry mixture is at room temperature whisk the cream until stiff (don't over whisk it or it will start to separate) then remove enough cream to put on the top of each mousse as a garnish (about a heaped teaspoon for each) and refrigerate. The original recipe uses 3 cups of double cream at this point so it would make more mousse if required (6 servings). I kept a little of the raspberry mixture back to drizzle on the top of the mousse but that is entirely up to you.
4. Slowly and gently fold the raspberry mixture into the cream, about a third at a time until combined, then pour into your 3 glasses. I then used the reserved raspberry mixture to swirl over the top of the mousse. Refrigerate for at least an hour to set then decorate with the reserved whipped cream, fresh raspberries and a sprig of mint
