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Strawberry & raspberry mousse
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Serves: 6
170g can Essential Evaporated Milk
4 sheets Dr Oetker Leaf Gelatine
400g pack strawberries, hulled and halved, plus extra to serve
225g pack raspberries, plus extra to serve
5 tbsp caster sugar
150ml whipping cream
1. Pour the evaporated milk into a medium bowl, cover and place in the freezer to chill. Soak the gelatine in cold water for 5 minutes, until soft and floppy. Purée all but 6 strawberry halves, the raspberries and sugar in a blender, or a stick blender in a tall jug, until smooth.
2. Warm the fruit purée gently in a saucepan. Then, with the pan off the heat, lift the gelatine sheets from the cold water, squeezing out any excess, and stir into the warm purée until dissolved. Pour into a large bowl and cool to room temperature.
3. Reserve 5 tbsp of the cream for decoration later, then pour the remainder into the fruit purée. Use electric beaters to whip the cream into the fruit for 1-2 minutes to thicken a little. Cover and chill the bowl for 30 minutes, whisking it three times during this time until thick, like a milkshake.
4. Whip the chilled evaporated milk until very thick. Fold 2 tbsp of this into the strawberry mix, then fold in the rest until evenly pink and fluffy. Spoon into 6 serving dishes or glasses, then cover and leave to set in the fridge for 2-3 hours, or overnight. When ready to serve, whip the remaining cream until it just holds its shape. Spoon or pipe on top of the mousse and decorate with reserved berries.
Typical values per serving:
Energy |
1,008kJ 241kcals |
---|---|
Fat | 13g |
Saturated Fat | 7.9g |
Carbohydrate | 23g |
Sugars | 23g |
Protein | 5.4g |
Salt | 0.1g |
Fibre | 5g |
gluten free
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