Raspberry Mousse

This raspberry mousse recipe is, for me, nostalgia in a bowl. Growing up, it was the easy quick dessert my grandmother would occasionally make for me in the afternoons.

With a just 4 ingredients (plus salt) it comes together in less than 10 minutes and it is an absolute joy, particularly in the summer when berries are at their peak. You can absolutely use strawberries, blueberries, or a mix of berries for this mousse, just bear in mind that for less soft fruit you might need to blitz them in a food processor for a better consistency.

With raspberries it’s very easy: they mash up beautifully with a fork and get sweetened with a bit of sugar, perfumed with a bit of vanilla. Then it’s just a matter of combining the purée with freshly whipped egg whites and you’re done!

Should you not eat raw eggs, you can now find pasteurised egg whites in big supermarkets, just make sure they are marked as being ok to whip.

This dessert, with its vibrant color and rich, fruity flavor, is a showstopper at any gathering. Its light, airy texture paired with the tartness of fresh raspberries makes for an irresistible combination that's sure to please any palate. Make sure you make it just before serving as it deflates relatively quickly. I also like to make small batch as it does not keep well.

On the occasional afternoon you might catch me making this all for myself, after all it’s ready in so little time AND it’s packed with protein and fibre ;)

RASPBERRY MOUSSE

Ingredients

(Serves 2)

• 1 egg white (you can use pasteurised egg whites for this, just make sure they can be whipped, about 40g)

• 100g fresh raspberries (you can use frozen, just make sure to thaw them and strain the juices)

• 1+2 tbsp white sugar

• drop of vanilla extract

• mini-pinch of salt

Start by mashing the raspberries with a fork in a small bowl. Add 1 tbsp sugar and the drop of vanilla and mix well. Set aside.

In a large bowl add the egg white. Add the pinch of salt (really tiny!) and start whisking (ideally with an electric whisk but feel free to use elbow grease too). It should start foaming up nicely, keep whisking until very frothy and doubled in size.

Add the 2 tbsp of sugar while mixing, one at a time.

Keep whisking until the mixture has reached stiff peaks (if you turned the bowl upside down, the eggwhites wouldn’t fall out).

Finally, add the raspberry mixture and whisk another 5-10 seconds (careful, it will splash).

The mouse is ready to serve and should be eaten as soon as possible, as otherwise it deflates rather quickly. Make sure to only make the batch you will be using.

Decorate with a fresh raspberry and mint. Enjoy!