(Before anyone cracks a joke about boobs, yes, I am well aware that it looks like a breast!)
- 4 1/2 oz Raspberries
- 2 tbsp Orange juice (or maybe a raspberry liqueur if your hardcore!)
- 2 tbsp Icing sugar
- 2-4 tbsp Caster Sugar
- 2 1/2 gelatin leaves
- 150ml double cream
- Get yourself some medium sized glass bowls, or even large wine glasses and keep them to hand ready to put your mousse in at the end.
- Pop half the raspberries into a bowl with the icing sugar and orange juice, mix it all through with your hands to get the raspberries coated with the icing sugar, stop when the icing sugar has melted. Cover with some clingfilm and whack it in the fridge until you need them for a 'heres one a made earlier' finale.
- Cut your gelatin into halves and put in a bowl of cold water, make sure the water covers the leaves and that its completely submerged.
- Chuck the rest of your raspberries (the ones that haven't been iced and juiced) into a food blender and pulse gently for literally a few seconds, any longer and it will be totally liquidised and you don't want that.
- Put a medium sized saucepan over a low heat and pop your whizzed raspberries in (tasting them before you pop them in to see how sour they are), if you like tart desserts only add 2tbsp's of sugar, 4 if you like things a bit sweeter. Heat gently and slowly until the caster sugar has melted.
- Your gelatin will be ready by now, so give them a little squeeze to get all the water out and pop them in with the raspberries and sugar while they're still warm. Stir through until they're dissolved, it will take just a few seconds. Pour the mixture into a bowl to cool.
- If your an impatient busy body like me you can pop the bowl with the mixture in over another bowl of iced water so that it cools quicker. If you have the patience of a saint leave to one side to cool.It must be completely cool before you add the cream or it will be a big curdled mess and it'll be all your fault!
- When the mixture is cool and starting to set, (give the bowl a shake, it should wobble while still keeping its shape slightly) whisk the cream up until it forms peaks (use an electric whisk if you have one, because whisking double cream could categorised as torture by the Geneva convention).
- Fold the cream into the raspberries mixture, stirring through so that its lump free.
- Pile some of your oranged raspberries in the bottom of your bowls/glasses, and then heap some of the raspberry cream mix over the top, keep layering it up until you have none of the mixtures left and the raspberry cream mix is the final layer on top. Pop in the fridge, it takes a good few hours to set. Eat with a spoon whilst watching Xfactor.