Desserts Valentine's Day - Raspberry & Orange Heart Mousse
Serves : 8
Preparation Time: 10 minutes
Cooking Time: Chilling Time - 1 Hour
Ingredients
- 400g frozen raspberries, defrosted
- 135g orange jelly cubes
- 250ml whipping cream
- 40g icing sugar
- 160g raspberries
Nutrition
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Method
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Place the raspberries and any juices into a blender and blitz to a fine puree. Set a sieve over a bowl and press the raspberry puree through the sieve to remove any pips. It should give about 200ml of puree.
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Place the jelly cubes into a heatproof bowl, add 140ml boiling water and stir well then leave to dissolve.
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Stir the raspberry puree into the melted jelly and whisk really well until combined then pour enough to just cover the bottom of 8 small silicone heart moulds. Place into the freezer for 10 minutes.
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While the jelly sets, whip the cream and icing sugar until firm peaks form.
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Fold the whipped cream into the remaining cooled raspberry jelly, making sure that it’s totally combined.
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Pour on top of the set jelly in the moulds and transfer to the fridge for 2 hours to set firm. Decant any leftover mousse into a bowl and chill until firm.
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Dip the bottom of the moulds into warm water to then quickly turn out onto serving plates.
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Decorate with raspberries then serve.
