Desserts
Raspberry/Strawberry Mousse
Ingredients
- 1 x 135 gr. (4¾ oz.) packet raspberry or strawberry
- jelly, cut into pieces
- 425 ml (¾) pint cold water
- 150 ml (¼ pt.) double cream
- 1 egg white
Method
1
Put the jelly into a bowl or jug suitable for the microwave. Take 3 tbsp. water from the 425 ml (¾ pt.) water and pour over the jelly. Microwave for about 30 seconds to 1 minute, until it has dissolved. Give a good stir.
2
Add the remainder of the water, again stirring round. Place in fridge to cool and thicken slightly.
3
Whisk the cream until softly thickened and in a separate bowl beat the egg white until stiff.
4
Turn the jelly into a large bowl and whisk until foamy. Fold in the whipped cream alternatively with the egg white. When smooth and blended spoon into a large serving dish or individual sundae dishes.
5
Cover with cling film and leave to set.
6
Decorate with fresh raspberries or strawberries.