Raspberry and Strawberry Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A frothy, pink summer mousse, this has a lovely flavour and is very easy to make. Serve it along with some fresh berries.


  • 225 g/8 oz mixed raspberries and strawberries
  • 1 packet strawberry jelly
  • 3 eggs
  • 25 g/1 oz castor sugar


    Hull the berries then press the fruit through a sieve to make a purée. Measure the purée and make up to 4 dl (1 pint) with water. Pour the mixture into a saucepan and bring up to the boil. Draw off the heat, add the strawberry jelly and stir until melted.

    Separate the eggs, placing the yolks together with the sugar in one basin and the whites in a second basin. Whisk the yolks and sugar until thick and light and gradually whisk in the warm jelly mixture. Set aside until the mixture is cold and beginning to thicken.

    Whisk the egg whites until stiff and fold into the fruit mixture. Pour into a serving dish and chill until ready to serve.