If you’re looking for a fancy Easter dessert then this is the recipe for you. This mousse is the perfect balance of tangy and sweet and it’s very pretty to look at! They’d look amazing in the middle of the table or served individually. Depending on the size of your Easter egg will depend on how I would recommend serving. I used small Cadbury Eggs (only £1!) and that provides a large serving of raspberry mousse and I would say it would comfortably feed two people and therefore I would cut it in half just ahead of serving.
Preparation time approx. 20 minutes
This dessert will need at least 2 hours in the fridge to set ahead of serving
200g fresh raspberries
5g powdered gelatine
65g white sugar
1 egg white
80ml whipping cream
50g white chocolate
1 mixing bowls
1 small bowl/ramekin
- Add the raspberries to a blender and blitz until smooth or add to a mixing bowl and use a hand blender. Once smooth pass the raspberries through a fine sieve into a mixing bowl and using the back of a spoon push the raspberries through until only the seeds remain.
- Next add the sugar to the raspberry puree and set aside.
- Now boil a kettle, before it hits boiling point turn the kettle off. You want the water to be hot not boiling. Measure out the water and add to the gelatine in a small bowl or ramekin. Stir the mixture until the water turns ‘slimey’ on the spoon. Add the gelatine to the raspberry puree and combine. Put in the fridge for approx. 5 minutes while you complete the next step.
- Using the electric whisk, whisk the egg white into stiff peaks. Now add the raspberry puree, 1/3 at a time, and whisk to combine.
- Unwrap your easter egg, warm a sharp knife under hot water and carefully split the egg in half. Take your time and be gentle, if it doesn’t split perfectly, don’t be disheartened. Your mousse will hold its shape relatively well so use what you can.
- Now spoon the mousse into the easter egg half or, if the easter eggs broke too much, spoon the mousse into bowls/ramekins and leave to chill in the fridge for 2 hours.
- If your chocolate eggs have broken too much add the chocolate to a bowl and melt gradually in the microwave (30 seconds at a time so it doesn’t burn). Pour out onto a clingfilm covered plate. Spread the chocolate over the plate using the back of a spoon. Once you have even coverage, place the plate in the fridge. Once cooled peel the cling film off the plate (with the cooled chocolate on top) and then peel away from the bottom of the chocolate. Next break up the chocolate into shards, these are then perfect for dunking into your raspberry mousse and the chocolate is put to good use!
- Once the mousses have set, add the white chocolate to a bowl and melt in the microwave, 30 seconds at a time so it doesn’t burn. Once melted add to a piping bag, cut a small hole in the bottom and drizzle the chocolate over the top of the mousse. If you don’t have a piping bag you can use a spoon to drizzle just make sure the chocolate is at a good consistency for pouring/drizzling.