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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.
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
150gplain chocolate biscuits, such as Chocolate Ripple
2 Tbspmelted unsalted butter
2 punnets(125g) Driscoll's raspberries
1/4 cup(60ml) cold water
2 tspgelatine powder
3/4 cup(180ml) thickened cream
1/2 cup(80g) icing sugar
190gcream cheese, softened
1/2 tspvanilla extract
1 1/2 punnets(185g) Driscoll's raspberries
2 Tbspicing sugar
1/2 Tbspfreshly squeezed lemon juice
Base
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.
Mousse
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.
Gelatine
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.
Cheesecake
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.
Assembling
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.
Raspberry sauce
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.
Serving
To serve, top mousse with raspberry sauce, whipped cream, raspberries, grated chocolate and edible flower petals.