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Raspberry mousse shots
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50g golden caster sugar
1 egg white
100ml double cream
Amaretti biscuits, to serve
1. Reserve 8 of the raspberries for garnish and place the rest with half the sugar in a bowl. Roughly crush with a fork or potato masher and set aside.
2. Whisk the egg white until it forms soft peaks, then whisk in the remaining sugar until smooth and glossy. In a separate bowl, whisk the cream to soft peaks. Carefully fold the whisked egg white into the cream.
3. Spoon a teaspoonful of the crushed raspberry mixture into the base of 8 x 70ml shot glasses, then carefully fold the rest into the egg and cream mixture. Divide the mousse between the glasses then chill for 30 minutes to 1 hour to set. Serve garnished with a reserved raspberry and 1 or 2 amaretti biscuits.
Eggs: recipes containing raw or semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems
Typical values per serving:
This recipe was first published in July 2016.