A versatile and easy to make vanilla mousse perfect with fresh raspberries or other summer fruits.
6 people made this
2 gelatine leaves
3 egg yolks
60g caster sugar
1 teaspoon vanilla extract
1 tablespoon cherry brandy
1 tablespoon water
300ml single cream
80g frozen or fresh raspberries
4 scoops vanilla ice cream
sugar to taste
Method Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
Soak gelatine leaves in cold water. Set aside.
In a bowl, whisk together the egg yolks, caster sugar and vanilla extract until light and fluffy.
When floppy, remove gelatine leaves from the water, squeeze out any excess water and place them into a small saucepan together with the brandy and 1 tablespoon water. Heat at a low temperature until dissolved.
Whisk the cream until peaks form and add the liquid gelatine. Fold the cream into the egg mixture. Spoon the mixture into four individual dessert dishes and chill in the fridge for at least two hours.
To decorate, sweeten the thawed or fresh raspberries with sugar to taste and add 2 tablespoons to each dessert dish. Add a scoop of vanilla ice cream and serve.