A luscious raspberry mousse in varying shades of pink is sure to impress guests. Best part is, these little verrines are super easy to make and are made ahead, patiently waiting in the fridge till serving!
1 person made this
Makes: 10 verrines
4 egg whites
1 pinch salt
400ml chilled whipping cream
100g icing sugar
3 punnets fresh raspberries
3 tablespoons icing sugar
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Method Prep:35min › Extra time:2hr chilling › Ready in:2hr35min
Beat the egg whites with the salt until stiff; set aside. Whip the cream with the 100g icing sugar until stiff; set aside. Set aside 10 nice raspberries.
Puree 3/4 of a punnet of raspberries with 1 tablespoon of the remaining icing sugar. Fold this coulis into the egg whites, then combine with the whipped cream, being very careful not to deflate the mousse. Divide half of the mousse into the bottom of 10 clear serving glasses. You will use the other half of the mousse in the next step.
Puree another 3/4 punnet of raspberries with 1 tablespoon of the icing sugar, and fold this coulis into the remaining mousse from the previous step. Layer this mixture into the glasses on top of the first mixture.
Finally, puree the remaining 1 1/2 punnets raspberries with the remaining 1 tablespoon icing sugar. Pour this coulis over the raspberry whipped cream in the glasses, and decorate each verrine with one of the reserved raspberries.
Chill in the fridge for at least 2 hours before serving, or up to overnight.