Light and healthy with a minimal amount of added sugar. This raspberry mousse is the perfect light end to a meal.
Ingredients
- 400 g fresh raspberries
- 200 ml low-fat evaporated milk
- 2 tbs caster sugar
- 1 1/2 tbs gelatine powder
- 175 ml hot water
Method
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Step 1Puree the raspberries.
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Step 2Stir in the evaporated milk and sugar.
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Step 3Mix the gelatine into 175 mL of hot water until dissolved. Allow to cool.
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Step 4Add to the raspberry puree and stir until well combined.
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Step 5Pour into four bowls or parfait glasses and refrigerate for approximately 2 hours until set.
Recipe Notes
Lovely served with some fresh raspberries on the side. After you've pureed your raspberries, you could push it through a fine sieve to remove the seeds however isn't really necessary. Frozen raspberries are also fine.
Recipe Reviews (2)
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