Raspberry Mousse Pots

Ingredients

• 1/3 C (80 ml) cold water
• 1 Tbsp (15 ml) powdered gelatine
• 220 g fresh raspberries, plus extra for garnishing
• 1/3 C (80 ml) castor sugar
• 1 Tbsp (15 ml) lemon juice
• 3/4 C (185 ml) fresh cream
• 180 g fresh raspberries
• 2 Tbsp (30 ml) castor sugar
• 1 Tbsp (15 ml) lemon juice

Instructions

1. 1

   --- Mousse ---

2. 2

   Place the water into a small bowl and sprinkle the gelatine over the top. Allow to stand for at least 5 minutes until the gelatine becomes spongy.

3. 3

   Place the raspberries, castor sugar and lemon juice in a small saucepan and cook over a high heat, stirring frequently until the fruit is soft and cooked. Blend the mixture in a blender or use a hand-held blender and then pass through a sieve to remove the seeds. Add the gelatine and stir well to dissolve. Chill in the fridge until the mixture has thickened but not yet set, 15–25 minutes.

4. 4

   Whip the cream and fold it into the chilled mixture. Divide among serving dishes or glasses of your choice and chill in the fridge for at least 12 hours.

5. 5

   --- Sauce ---

6. 6

   Combine the raspberries, castor sugar and lemon juice in a small saucepan and cook over a high heat until the fruit is soft and cooked. Pass the mixture through a sieve to remove the seeds and chill in the fridge until completely cool.

7. 7

   To serve, spoon some sauce over each mousse pot and top with fresh raspberries.