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Dress this scrumptious dessert with a dollop of whipped cream and a scattering of grated chocolate. Then, serve up this beautifully bright and vibrant mousse with a smile – your guests will scrape their glasses clean, guaranteed.
To prepare base, place biscuits in a food processor and blend to make fine crumbs. Add melted butter and pulse to combine. Spoon crumbs evenly into four serving glasses. Refrigerate.
To prepare mousse, place the raspberries in a small bowl and mash with a fork, to puree. Push through a fine mesh sieve into a bowl. Set aside.
Place the water in a small microwave safe bowl. Sprinkle gelatine over the surface. Set aside for 5 minutes, or until gelatine hydrates to form a gel. Microwave for 30 seconds, or until frothy and dissolved. Set aside to cool slightly.
Whip cream and 2 tablespoons of the icing sugar in a medium bowl using an electric mixer, until soft peaks form. Set aside. In a separate large bowl, beat cream cheese and the remaining icing sugar together using an electric mixer, until smooth. Add raspberry puree, vanilla and gelatine mixture and beat well, until combined and smooth. Stir in a large spoonful of whipped cream to loosen. Fold in remaining cream until just combined.
Transfer mousse into a piping bag fitted with a large plain nozzle. Pipe mousse over the chocolate biscuit crumb in serving glasses. Refrigerate for at least 4 hours or overnight.
To prepare raspberry sauce, place raspberries, icing sugar and lemon juice in a small saucepan and cook over low-medium heat for 2–3 minutes, until berries collapse to a pulp and liquid reduces to syrup. Strain through a fine mesh sieve and set aside to cool. Refrigerate until required.
To serve, top mousse with raspberry sauce, whipped cream, raspberries, grated chocolate and edible flower petals.
whipped cream, to serve
1/ 2 punnet (60g) Driscoll’s raspberries, to decorate
finely grated dark chocolate, to decorate
edible flower petals, to decorate *mini carnation petals featured
150g plain chocolate biscuits, such as Chocolate Ripple
2 tablespoons melted unsalted butter
2 x 125g punnets Driscoll’s raspberries
1/ 4 cup (60ml) cold water
2 teaspoons gelatine powder
3/ 4 cup (180ml) thickened cream
1/ 2 cup (80g) icing sugar
190g cream cheese, softened
1/ 2 teaspoon vanilla extract
1 1/ 2 punnets (185g) Driscoll’s raspberries
2 tablespoons icing sugar
1/ 2 tablespoon freshly squeezed lemon juice