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Strawberry and Raspberry Mousse

Use - 6844
Queen Flexible Mould

A light frothy mousse which can be served with soft fruits of your choice.

2 x 135g packets strawberry jelly
300ml water
225g ( 8oz) strawberries, hulled
225g ( 8oz) raspberries
170g can evaporated milk

Serves 4 - 6

Rinse the mould with cold water and stand the mould on a baking tray.

Cut the jelly into small pieces and put into a saucepan with 150ml ( ¼ pt ) of the water.

Melt the jelly over a low heat or microwave on full power for approximately 1 ½ minutes. Pour in the remaining water, stir well and set aside to cool.

Cut the strawberries into pieces and add to a food processor or blender with the raspberries.

Process until you have a smooth purée.

Pass the purée through a sieve to remove the seeds.

Pour the purée into a large mixing / measuring jug or mixing bowl. Add the jelly mixture and evaporated milk.

Using an electric hand whisk or balloon whisk blend to aerate until the volume reaches just under 1 litre. ( if you have a large mixing / measuring jug it will be easy to see when the volume reaches 1 litre – alternatively, once whisked, pour into an ordinary litre measuring jug to check the volume )

Pour the mixture into the mould.

Transfer to the refrigerator to set completely.

To unmould

Dip the mould in hot water for a few seconds, then invert the mould onto a serving plate and press the base of the mould to release the mousse.

Serve the mousse with soft fruits of your choice.

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