Nadiya Hussain’s Easy Raspberry Mousse
Topped with sweet fresh raspberries, shaved chocolate and lemon zest, these individual raspberry mousses are a deliciously fruity summer dessert.
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Introduction
This mousse is a delicious fruity and dense one. I am not a huge fan of airy mousses – I prefer the ones with a bit more richness and more like a set custard – so here we have a raspberry version that I think you will adore.
Ingredients
| For the mousse: | |
|---|---|
| 300g | raspberries |
| 600ml | double cream |
| 150g | caster sugar |
| 1 | lemon, zest and juice |
| To serve: | |
| 3 tbsp | maple syrup |
| 75g | dark chocolate (75g), shaved |
Method
Start by getting your ramekins or pots ready, washed, dried and ready to fill. Set them aside.
Take half the raspberries, setting the other half aside. Blend the mixture, passing it through a sieve so you have a smooth purée. Set aside also.
Pour the double cream into a small pan along with the caster sugar and mix to combine. Put the pan over a medium heat and warm till the sugar has dissolved completely. Take off the heat and leave to one side to cool for 5 minutes.
Now add the lemon juice, along with the raspberry purée. Mix really well and pour equally into the waiting ramekins or pots. Place in the fridge for at least 4 hours or overnight if you can.
To serve, take the other raspberries, halve them, then add the lemon zest and mix in the maple syrup. Top each pot with the raspberries and sprinkle over the shaved chocolate.
TIP You can totally use frozen berries for this if that is what you have available to you.
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