STORE-CUPBOARD RASPBERRY MOUSSE

Preparation Method :

• Put the gelatine in a jug with the cold water. Stir round and leave for 5 minutes to soften. Melt, uncovered, on Full for 2 minutes or until the liquid is clear.
• Add the raspberry syrup to the gelatine. Gently beat in the egg yolks and sugar. Cover and chill until just beginning to thicken and set. Beat the egg whites and salt until stiff peak.
• Whip the cream until thick. Beat half of the egg whites into the gelatine mixture, then mix in a portion of raspberries and half of the cream.
• Fold in the remaining whites with a metal spoon. When smooth and well-combined, transfer to six dessert dishes. Cover and chill until set.
• Before serving, stir the remaining cream into the remaining raspberries and use to decorate the top of the mousses.