250 g raspberries – fresh or frozen
100 ml Dansukker Jelly Sugar Multi
1/2 tbsp Dansukker Vanilla Sugar
300 ml double cream
Place the raspberries for the sauce in a saucepan. Blend the sauce and sieve out the pips.
Boil the raspberry sauce and jelly sugar. Add the vanilla sugar. Allow the mixture to cool.
Whisk the cream lightly (the mousse will separate if the cream is whisked too much).
When the raspberry mixture begins to stiffen, fold in the whipped cream. Place the mousse in the fridge for at least 2 hours.
The mousse can be served in 2 ways. Either place it in glasses and decorate with the rest of the raspberries. Or distribute the rest of the raspberries on plates, make balls of mousse using a spoon dipped in water, place the mousse balls over the raspberries and decorate with icing sugar.
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