This Raspberry Mousse is Perfectly Light and Sweet!

This raspberry mousse is perfect for when you need a dessert that’s super light, really fresh and a crowd pleaser!


  1. Place 4 sheets of leaf gelatin in a bowl with cold water for 5 minutes until they are soft.
  2. Once they are, pour out most of the water and squeeze out as much water as you can. You want there to only be about 1 tablespoon of water left just so you can melt the gelatin.
  3. Put the bowl over a saucepan for a few minutes until the gelatin has melted slightly.
  4. In a food processor or blender, blitz up 12 oz of raspberries and then strain them so there are no seeds left.
  5. In another bowl, use an electric hand mixer to whisk 4 egg yolks with 3 oz of sugar until it’s pale and fluffy. Add in the raspberries and gelatin mix gently.
  6. Whip up 5 oz of heavy cream to soft peaks and fold that into the mixture as well.
  7. Finally, whisk the egg whites to stiff peaks and fold 2 tablespoons worth of them into the mixture.
  8. Pour the mixture into bowls or one big bowl and chill for at least 4 hours and then serve them with extra whipped cream and raspberries or however you like!