Mary Berry’s Light Raspberry Mousse Recipe

One of my great favourites that I come back to time and time again is my raspberry mousse. It's so easy just whizz up 300 grams of fresh or frozen raspberries and push the pulp through a sieve. There's a wonderful fresh smell of raspberries coming through and great joy as it goes through very easily. It's amazing how many pits there are which you don't notice when you eat the whole fruit but you certainly would do if they were all left in a mousse. That's it. Don't miss out on any of those beautiful raspberries. I want every little scrap to get in that bowl. Perfect. For a really light mousse we need a lot of volume so first of all the egg yolks and I've added 75 grams of caster sugar. So at the moment that's bright yellow or orange and it'll become much lighter and I can do it on full speed. So the egg yolks and sugar are beautifully light and fluffy. Just what I wanted. Now in goes the raspberry puree. Isn't that a glorious colour? Almost unbelievable. Soften four leaves of gelatin before dissolving them to give the mousse So in it goes. Just stir that in. That's it. Followed by some double pouring cream just lightly whipped. So under whip rather than over whip. The final lightness will come from four egg whites beaten until stiff. So fold that in until there are no flecks of white. Now into the glasses. I'm going to do it with a big spoon and aim to get it right in the middle. No drips down the side. Close your eyes and you could be in a field of raspberries on a beautiful summer's day. Having got to this stage I must have a little taste. There's nothing quite like the flavour and taste of fresh raspberries. It's beautifully light and it's just the thing to end a rather rich meal.