When the warm weather strikes, it's not about stodgy, heavy puds but something a little bit lighter. Making use of all the amazing summer fruits and flavours around in the summer, we have James Tanner's delicious raspberry mousse.
For the raspberry sauce
150g fresh raspberries
1 tsp icing sugar
Juice of 1 lime
For the mousse
200g fresh raspberries
250ml whipping cream, half whipped
1 vanilla pod, seeds removed or a few drops of vanilla extract
1 tbsp icing sugar
4 ginger nut biscuits, roughly crushed
150ml extra whipping cream, fully whipped and in a piping bag
Fresh mint leaves, to garnish (optional)
For the raspberry sauce, add the raspberries, teaspoon of icing sugar and the lime juice to a small blender and blitz together. Pass the sauce through a fine sieve and set aside.
Take the half whipped cream and whisk together with the marscapone, tablespoon of icing sugar and vanilla extract. Take some of raspberry sauce and ripple through the cream mix (folding in just enough so it streaks through).
Take four serving glasses and add a few of the whole raspberries plus a little of the remaining sauce. Pour the rippled cream mix over dividing between the four glasses, adding a few of the fresh raspberries as you go. Chill and set in the fridge for approximately 1 hour.
To serve, take the 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.