Raspberry Mousse Verrines
Ingredients
- 2 eggs
- 50g sugar
- 250g raspberries
- 120ml single cream
- 1 box Jules Destrooper Fine Butter Crisps
- 12 raspberries (for decorations)
Method
- Separate the egg yolks and white, and then beat the egg white until they form stiff peaks. Set aside.
- Mix the egg yolks and sugar in a large bowl.
- Place the 250g of raspberries in a blender and blend to a paste. Add to the mixture and stir.
- Whisk the single cream until it forms stiff peaks and then gently stir into the mixture. Add the egg whites to the mousse, mixing gently. Divide amongst 5 verrines and refrigerate for 6 hours.
- Just before serving, sprinkle Butter Crisps cut into small pieces on top of the mousse verrines and decorate each one with a few raspberries.
