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PrintRASPBERRY AND BLACKCURRANT MOUSSE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the jelly into cubes and put in a measuring jug. Cover and melt on Defrost for 2½ minutes.
- Gradually stir in the water and raspberry puree. Cover and cool until just beginning to thicken. Beat the chilled evaporated milk until light and frothy.
- Add the lemon juice, a little at a time and continue whisking until the milk thickens to the consistency of whipped cream.
- Whisk in the still liquid jelly lightly but smoothly. Swirl into wine glasses and chill until set. Decorate with cream and blackcurrants.
INGREDIENTS
- 1 packet raspberry jelly
- 150 m cold water
- 150 ml raspberry puree made from fresh or frozen raspberries
- 150 ml full- cream evaporated milk, chilled overnight in the refrigerator
- 2 tablespoons lemon juice
- Whipped cream and fresh blackcurrants, to decorate
6 comments for “Raspberry and Blackcurrant Mousse”
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