Just because it’s summer and we’re enjoying salads it doesn’t mean we don’t also fancy a dessert but when the weather’s warm it’s not about stodgy, heavy puds but something a little bit lighter.
Making use of all the amazing summer fruits and flavours around at the moment, we have James Tanner's delicious raspberry mousse.
350g fresh raspberries
1 tsp of icing sugar
Juice of 1 lime
250ml whipping cream half whipped
1 scraped vanilla pod or a few drops of vanilla extract
1 tbsp icing sugar
4 roughly crushed ginger nut biscuits
150ml x extra whipping cream fully whipped in a piping bag
Optional fresh mint leaves to garnish,
1. First make the raspberry sauce. To a small blender add roughly 150g of the raspberries, a tsp of icing sugar and lime juice and blitz together. Pass sauce through a fine sieve and set aside.
2. Take half the whipped cream and whisk with the mascarpone, a tbsp icing sugar and vanilla extract. Take some of the sauce and ripple through the cream mix (folding in enough so it streaks through).
3. Take four serving glasses and add a few whole raspberries to the bottom of the glasses and a little of the remaining sauce. Pour or pipe the rippled cream mix over and divide between the serving glasses. Add a few whole raspberries as you fill them up, chill and set in fridge for around 1 hour.
4. To serve take whipped cream and pipe around the top of the glasses then garnish the centre with whole raspberries and crumble over some crushed ginger nut biscuits. Garnish with fresh mint.