450 g (2 cups) Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the ...

Vibrant in colour and flavour, raspberry mousse with strawberry glaze is served ... six 6.5cm/2½in round or dome silicone moulds (see Recipe Tips). Put the raspberries and 20g/¾oz of the sugar ...

To make the mousse: In a bowl, sprinkle the gelatin ... Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped ...

Mary's rasperry mousse is so light ... Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge ...