Want to jazz up fresh fruit? Put the pub factor into eating your daily serve with this fruit-based dessert that practically scream summer!



2 tsp

fresh raspberries

300 g

egg white

2 medium

caster sugar

75 g

Fromage frais, 99% fat free

250 g, (vanilla bean)


  1. Place 2 tablespoons boiling water in a heatproof jug, then sprinkle in gelatine. Whisk with a fork to dissolve gelatine, then set aside to cool. Crush three-quarters of the fresh raspberries in a bowl with a fork until coarsely mashed.
  2. Meanwhile, using an electric mixer, beat egg whites in a small bowl until soft peaks form. Gradually add sugar, beating after each addition until sugar dissolves. Place fromage frais in a medium bowl. Fold in gelatine mixture, then egg white mixture and mashed raspberries. Spoon mousse mixture into four 1-cup (250ml) capacity serving glasses or bowls. Cover and refrigerate for 2 hours or until set. Serve mousse topped with remaining raspberries.


TIP: Give this mousse a hit of extra colour and flavourby folding 2 teaspoons of grated orange rind into the mousse mixture in step 2.

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