450 g (2 cups) Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the ...

To make the mousse: In a bowl, sprinkle the gelatin ... Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped ...

Vibrant in colour and flavour, raspberry mousse with strawberry glaze is served on a crisp shortbread biscuit base. The restaurant-style presentation is topped with a cheeky mini biscuit ...

Mary's rasperry mousse is so light ... Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge ...

Place another heart piece over the heart and filling (like a sandwich), and crimp the edges of the hearts together with a ...

Among them is a heart-shaped raspberry lemonade tart ($11), a multi-layered, multi-textured mousse cake that stars a red velvet coating, raspberry mousse, lemon cream and a sablé base.