Frozen Raspberry Mousse Mixture

• 50 g (1¾ oz) unsalted butter
• 200 g (7

Heat the butter in a medium saucepan over medium heat until it begins to bubble lightly. Add the raspberries and coat in the hot butter. Cook for 3–4 minutes until the raspberries begin to break down. Stir in the fructose and continue to cook until the raspberries disintegrate.

Meanwhile, soak the gelatine in iced water until hydrated. Pour the cooked raspberries into a thermomix and li