Raspberry Mousse



150g of Fresh Raspberries

1 Egg White

40g of Caster Sugar

100g of Double Cream

6 Raspberries to Decorate



Put the raspberries and half of the caster sugar into a saucepan. Cook on a medium heat for 5 minutes or until the fruit has softened and broken down.

Pass the fruity mixture through a fine sieve and then leave to cool. Once cooled, keep this in the fridge until later on.

Whisk the egg white with the remaining half of the caster sugar until stiff peaks form. Add a little more caster sugar if necessary.

Whisk the double cream until it thickens – this should not be too thick!

To the cream, add 2 tbsp. of the raspberry mixture and stir gently. Repeat this step until all of the coulis is added and fully mixed in.

Gently fold in one large spoonful of the egg white using a metal spoon. Repeat this until all of the egg white is incorporated into the mixture.

Divide the mousse mixture between the 6 shot glasses and chill in the fridge for 4 hours.

Decorate each shot glass dessert with a raspberry on top. Serve & enjoy!