Raspberry Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use fresh raspberries in summer or fruit from the garden which has been frozen in winter. If the raspberries have been frozen with sugar it is not usually necessary to add any more.


  • 450 g/1 lb fresh raspberries
  • 2 tablespoons castor sugar
  • 4 tablespoons water
  • 1 level tablespoon powdered gelatine
  • 3 dl/½ pint double cream
  • 2 egg whites


    Pick over fresh raspberries and place in a mixing basin. Sprinkle with the sugar. Separate frozen raspberries and set aside until thawed.

    Measure the water into a small saucepan and sprinkle over the gelatine. Set aside to soak for 5 minutes. Place over a low heat and warm until the gelatine has dissolved, then draw the pan off the heat.

    Sieve the raspberries along with the juices formed, or pass through a Mouli food mill. Stir in the cream. Slowly pour in the liquid gelatine, whisking all the time. Continue the whisking for a further few minutes until the mixture begins to thicken. Then in a separate basin whisk the egg whites until thick and fold into the raspberry mixture. Pour into a pretty serving dish and chill until firm before serving.