BERRY CREAM MOUSSE 

INGREDIENTS:

• 2 eggs, separated 

• ½ cup sugar 

• ½ cup milk 

• 250g frozen or fresh raspberries 

• 3 teaspoons gelatine 

• 2 tablespoons water 

• 300ml jars of thickened cream 

• 1 punnet strawberries 

BERRY CREAM MOUSSE RECIPE:

Thaw raspberries to room temperature. Stir egg yolks, sugar, and milk in a pan over low heat until slightly thickened; do not boil, remove from heat. Puree raspberries in a blender or processor, then push through a fine sieve and add to the egg yolk mixture. Sprinkle gelatine over cold water, dissolve over hot water, and add to raspberry mixture when cool. 

Beat cream until soft peaks form, fold raspberry mixture into three-quarters of the cream. Beat egg whites until soft peaks form, and fold gently into the mixture. Reserve 6 strawberries for decoration. Slice the remaining strawberries finely. Refrigerate raspberry mixture until set, fold sliced thick but not strawberries into the mixture. Spoon into six individual dishes, refrigerate until, and Use remaining cream reserved strawberries to decorate the set. each mousse. 

Serves 6.

Also Read: CHESTNUT SOUFFLE WITH CHOCOLATE CREAM