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 ...
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 ...
Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses ... you're making homemade whipped cream — so easy to do with a handheld immersion blender ...
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 ...
Vibrant in colour and flavour, raspberry mousse with strawberry glaze is served on a crisp shortbread biscuit base. The restaurant-style presentation is topped with a cheeky mini biscuit ...
Fold in the 1/4 cup of flour. Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of ...