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    Raspberry Mousse with Raspberry Coulis

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    Raspberry Mousse with Raspberry Coulis

    Make this in the morning to allow it time to chill and set.

    • Preparation time: 20 minutes, plus 4-5 hours chilling time
    • Cooking time: 5 minutes, plus 10 minutes cooling time
    • Total time: 4 hours 35 minutes to 5 hours 35 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 35 minutes

    Serves: 4


    • 400g fresh raspberries
    • 100g golden caster sugar
    • 4 medium egg whites
    • 300g Waitrose Natural Bio Fat Free Yogurt
    • 6 sheets gelatine, broken
    • Icing sugar to dust


    1. Reserving 12 raspberries for decoration, place the remainder in a pan with 50g of the caster sugar and cook on a medium heat for 4-5 minutes, stirring until the fruit collapses. To make a coulis, place a fine sieve over a bowl and pass the fruit through to deseed. Cool for 10 minutes, then keep in the fridge until needed.
    2. In a clean bowl, whisk the egg whites with the remaining sugar for 2-3 minutes or until stiff peaks form. Then place the yogurt in a bowl, stir in 200ml of the raspberry coulis and beat to combine.
    3. Add 3 tablespoons of boiling water to the gelatine in a large jug and leave to soak until the gelatine has dissolved. Add to the yogurt mixture then beat in a third of the egg whites. Fold in the remaining egg whites.
    4. Gently divide the mixture between 4 tall glasses or mugs. Chill for 4-5 hours. To serve, decorate with raspberries, dust with icing sugar and serve with the remaining coulis in pots on the side.

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    Cook's tips

    Safety note: This dessert contains raw egg and is not suitable for elderly people, young children, pregnant women or those whose immune systems are weak.


    Average user rating

    4 stars