Vibrant in colour and flavour, raspberry mousse with strawberry glaze is served on a crisp shortbread biscuit base. The restaurant-style presentation is topped with a cheeky mini biscuit ...
Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses.
To make the mousse: In a bowl, sprinkle the gelatin ... Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped ...