Hamdi Saidani This Mary Berry Raspberry Mousse Recipe is a light and luxurious recipe, which calls for fresh raspberries and billowy double cream. It’s an impressive dinner party dessert, ready in about 4 hours and 20 minutes (including setting time).
Jump to RecipeMary Berry Raspberry Mousse Recipe Ingredients
- 4 leaves gelatine
- 300g / 10½oz raspberries (plus extra for garnish)
- 4 free-range eggs, separated
- 75g / 2½oz caster sugar
- 150ml / 5fl oz double cream
How To Make Mary Berry Raspberry Mousse Recipe
- Prepare the gelatine: Soak the gelatine leaves in a small bowl of cold water for 5 minutes until they are soft and pliable. Squeeze out the liquid and tip out all but 1 tablespoon of water from the bowl.
- Dissolve the gelatine: Put the softened gelatine back into the heatproof bowl with the reserved tablespoon of water. Place the bowl over a pan of simmering water (bain-marie) for a few minutes. Stir continuously until the gelatine has completely dissolved and is runny. Remove from heat.
- Make the fruit puree: Place the raspberries in a food processor and blend until smooth. Pass the puree through a nylon sieve into a bowl to remove the seeds, using the back of a spoon to push it through.
- Whisk the yolks: In a separate large bowl, whisk the egg yolks and caster sugar together using an electric hand whisk. Beat for 4–5 minutes until the mixture is thick, fluffy, and pale in colour. It should leave a trail when the whisk is lifted.
- Whip the cream: In another bowl, whip the double cream until it holds soft peaks. Be careful not to over-whip it to stiffness.
- Combine the base: Stir the sieved raspberry puree and the dissolved gelatine into the egg yolk and sugar mixture. Ensure it is well combined. Then, carefully fold in the whipped cream using a large metal spoon.
- Whip the whites: In a clean, grease-free bowl, whisk the egg whites until they hold stiff peaks.
- Fold and assemble: Stir about 2 tablespoons of the egg whites into the raspberry mixture to loosen it. Then, carefully fold in the remaining egg whites using a cutting motion to keep the air in.
- Chill and serve: Spoon the mousse into a 1.2 litre (2 pint) serving bowl or 4–6 individual glasses. Place in the fridge for 4 hours, or until set firm. Decorate with fresh raspberries and serve straight from the fridge.
Recipe Tips
- Leaf Gelatin vs. Powder: This recipe specifically uses leaf gelatine for a smooth set. If you must use powder, 4 leaves is roughly equivalent to 1 sachet (approx. 2 teaspoons) of powdered gelatine, but follow the packet instructions for dissolving.
- Separating Eggs: Ensure no yolk gets into the whites, or they will not whisk to stiff peaks. Separate them while cold, but whisk them when they are at room temperature for the best volume.
- The “Fold”: Using a metal spoon rather than a wooden spoon or spatula helps cut through the mixture without knocking out the air bubbles, ensuring the mousse remains light.
- Raw Eggs: This recipe contains raw eggs. It may not be suitable for pregnant women, the elderly, or very young children. Use pasteurized eggs if this is a concern.
What To Serve With Mary Berry Raspberry Mousse
This delicate dessert pairs well with crisp textures.
- Langues de Chat: Crisp, thin “cat’s tongue” biscuits.
- Shortbread: Homemade buttery shortbread rounds.
- Mint: Fresh mint leaves for a color contrast.
- White Chocolate: Shaved white chocolate curls on top.
How To Store Mary Berry Raspberry Mousse Recipe
- Refrigerate: Cover the bowl or glasses with cling film and keep refrigerated. Consume within 24 hours while the eggs are fresh.
- Freeze: As noted in Mary Berry’s tips, this recipe is not suitable for freezing. The texture of the emulsion tends to break down and become watery upon thawing.
Mary Berry Raspberry Mousse Recipe Nutrition Facts
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 185mg
- Sodium: 60mg
- Total Carbohydrates: 22g
- Dietary Fiber: 4g
- Sugar: 18g
- Protein: 7g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Why did my mousse separate?
Separation usually occurs if the gelatine mixture was too hot when added to the cold cream/egg mixture, or if the cream was over-whipped (turning buttery).
Can I use frozen raspberries?
Yes, but defrost them completely and drain any excess liquid before blending. You may need slightly fewer raspberries if they are very watery to ensure the set holds.
What if I don’t have a food processor?
You can mash the raspberries thoroughly with a fork before passing them through the sieve. It takes a bit more elbow grease but works just as well.
Try More Recipes:
- Mary Berry Salmon Mousse Recipe
- Mary Berry Chocolate Truffle Mousse Cake Recipe
- Mary Berry Chocolate Mousse Cake Recipe
Mary Berry Raspberry Mousse Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking timeminutes
Calories
280
kcalA classic, rich mousse using Mary Berry’s technique of combining a sabayon (egg yolk and sugar) base with fruit puree, cream, and egg whites for the ultimate light texture.
Ingredients
4 leaves gelatine
300g (10½oz) raspberries
4 free-range eggs, separated
75g (2½oz) caster sugar
150ml (5fl oz) double cream
Extra raspberries for garnish
Directions
- Soak gelatine in cold water for 5 mins. Drain, leaving 1 tbsp water.
- Melt gelatine over simmering water until clear.
- Puree raspberries and sieve to remove seeds.
- Whisk egg yolks and sugar for 4-5 mins until thick and pale.
- Whip double cream to soft peaks.
- Mix puree and gelatine into yolk mixture. Fold in cream.
- Whisk egg whites to stiff peaks.
- Stir in 2 tbsp whites to loosen, then fold in the rest.
- Spoon into glasses and chill for 4 hours.
- Garnish and serve.
Notes
- Make Ahead: You can prepare this dessert up to a day in advance, making it perfect for stress-free entertaining.
- Serving: Serve straight from the fridge; it softens quickly at room temperature.