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    Raspberry mousse shots

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    Raspberry mousse shots

    • Vegetarian
    • Cooking time: 20 minutes, plus chilling

    Makes: 8


    400g raspberries
    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.

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    Eggs: recipes containing raw or semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems


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