A small chilled raspberry mousse made with fresh berry puree and softly whipped cream.
0.25 cupWhipping cream
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80 gRaspberry
1.5 tspWater
10 gSugar
1.2 gGelatin powder
Sprinkle the gelatin evenly over the cold water in a small heatproof bowl. Leave for 5 minutes to absorb the water. Keep the cream refrigerated.
Mash the raspberries with the sugar in a small saucepan. Heat gently for 2-3 minutes, stirring, until juicy and the sugar has dissolved. Push through a fine sieve, pressing the puree through and discarding the seeds.
While the puree is still warm, stir in the bloomed gelatin until completely dissolved. If necessary, warm very gently; do not boil after adding gelatin. Let cool to room temperature while still fluid.
Whip the cold cream in a small bowl to soft peaks. Fold a spoonful into the cooled raspberry puree, then gently fold in the remaining cream until evenly pink. Spoon into one 180-200 ml dessert cup.
Cover and refrigerate for at least 2 hours until softly set. Keep chilled until serving and eat within 24 hours.