Three glasses of raspberry mousse, topped with raspberries and served with mint biscuits

Raspberry mousse

Name: Raspberry mousse
Total time: 1 h 30 min
Yield: serves 6
Cuisine: British
Ingredients: 400g raspberries; 2 tbsp golden caster sugar; 2 leaves gelatine; 500ml double cream; a handful of leaves mint; 100g caster sugar; 100g butter; 1 egg; 225g plain flour; ½ tsp baking powder

Published: May 10, 2023 at 4:52 PM

Save recipe

serves 6

Easy

Total time: 1 hr and 30 mins

+ chilling

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Whip up this light and fruity raspberry mousse and serve with homemade mint biscuits. This elegant dessert is easy to make and sure to impress

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for raspberry mousse, then check out our chocolate mousse, strawberry mousse, white chocolate mousse and coconut mousse pots.

Ingredients

Nutrition

400g raspberries
2 tbsp golden caster sugar
2 leaves gelatine
500ml double cream

mint biscuits

a handful of leaves mint
100g caster sugar
100g butter
1 egg
225g plain flour
½ tsp baking powder

Nutrition: per serving

kcal633
fat52g
saturates0g
carbs33.3g
sugars0g
fibre3g
protein5.2g
salt0.3g

Method

step 1

Keep some of the raspberries aside for decoration and tip the rest of them into a food processor with the sugar. Whizz to a purée, then push it through a fine-mesh sieve. Soak the gelatine leaves in cold water. Heat a little of the cream, add the squeezed-out gelatine and swirl it until it melts. Whip the cream to soft peaks. Stir the gelatine into the raspberries, then fold this into the cream. Spoon the mixture into six small glasses and chill for at least an hour.
step 2

Make the biscuits by whizzing the mint with the sugar until the mint is broken up, then add the butter and cream together. Beat in the eggs, flour and baking powder (add 1 tbsp water if the dough is dry). Cover and chill for at least an hour.
step 3

Heat the oven to 200C/fan 180C/gas 6. Roll out a portion of the dough on a floured surface to 5mm thick and cut out biscuits. Put them on a baking sheet lined with baking parchment, spacing them apart, and bake for 8–10 minutes until very lightly golden. Leave to cool on the sheet before lifting them off. When you have enough biscuits, freeze the left-over dough in portions.
step 4

Decorate the mousse with raspberries and serve with the mint biscuits.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue