Frozen Raspberry Mousse Mixture

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 50 g ( 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