Raspberry mousse

Dessert · Polish classic.

Ingredients

• 2 Gelatine Leafs
• 350g Raspberries
• 60g Caster Sugar
• Juice of 1 Lemon
• 500ml Whipping Cream

Method

1. Cover and cook — Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins.
2. Heat the pan — Drain and squeeze out any excess water. Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice.
3. Continue cooking — Cook for 5-6 mins until the berries have completely broken down.
4. Mix together — Push the mixture through a sieve set over a bowl, discarding the seeds.
5. Mix together — Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved).
6. Mix together — Set aside to cool for 15 mins. Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture.
7. Chill — Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs.
8. Serve — Serve with raspberries scattered over the top.

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• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)