Raspberry Mousse

Ingredients

• •300g fresh raspberries
• •100g powdered sugar
• •250ml heavy cream
• •3 egg whites
• •1 tablespoon lemon juice
• •1 teaspoon vanilla extract
• •1 pinch salt
• •2 tablespoons raspberry liqueur (optional)

Directions

1. 1Puree 250g of fresh raspberries with 50g powdered sugar and lemon juice, then strain through a fine sieve to remove seeds.
2. 2In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
3. 3In another bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining 50g powdered sugar until stiff peaks form.
4. 4Gently fold the whipped cream into the egg whites, then fold in the raspberry puree and vanilla extract until combined.
5. 5Divide mousse into serving glasses and refrigerate for at least 15 minutes.
6. 6Top with fresh raspberries and a dollop of whipped cream before serving.

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