Raspberry mousse

Total time: 5hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 342 Kcal, 4g Protein, 26g Carbohydrates, 21g Fat


  • 0.5 lemons, use only the juice (approx. 2 tbsp)
  • 20 g raspberries to decorate
  • 1 tbsp kirsch
  • 6 tbsp icing sugar
  • 4 leaves gelatine
  • 2 tbsp water, boiling
  • 2 dl full cream
  • 1 tbsp double cream

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  • Mix the raspberries with the lemon juice, kirsch and icing sugar, cover and leave to steep for approx. 30 mins. Puree and press through a sieve. Soften the gelatine in cold water for approx. 5 mins. Drain the gelatine, dissolve in boiling water, mix together with 4 tbsp of the mixture and immediately stir into the remaining mixture. Chill until the mixture is slightly firm at the edges, stir until smooth. Whip the cream until stiff and fold in carefully, share among glasses, cover and chill for approx. 4 hrs. Top with the raspberry cream before serving.
  • Tip:

    Replace the raspberries with blackberries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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