Raspberry Mousse


  • 200g fresh raspberries, plus extra to serve
  • 100g sugar
  • 1 tbsp lemon juice
  • 60ml cold water
  • 1½ tsp gelatin
  • 200ml Avonmore Fresh Dessert Cream, plus extra to serve

To serve:

  • Vanilla wafers


  1. Purée the raspberries in a food processor until smooth. Strain through a sieve and discard any leftover pulp. Transfer to a bowl and stir in the sugar and lemon juice.
  2. Pour the water into a small saucepan and sprinkle over the gelatin. Leave to stand for one minute, then heat over a low heat, stirring until the gelatin has completely dissolved.
  3. Stir the gelatin into the raspberry mixture. Refrigerate for one hour until slightly thickened.
  4. Transfer the mixture to a large bowl and beat with an electric whisk on high speed until foamy. Gradually beat in the Avonmore Dessert Cream for a few minutes until thickened.
  5. Spoon into dessert dishes. Cover and refrigerate for 1-2 hours or until set. Serve chilled with extra cream, fresh raspberries and vanilla wafers.
3.56 avg. rating (70% score) - 9 votes

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