Light Raspberry Mousse


Makes: 4-6 servings 

Cooking Time: 15 Minutes


So light, soft and full of flavour!


4 leaves gelatine

300g/10½oz raspberries

4 free-range eggs, separated 

75g/2½oz caster sugar

150ml/5fl oz double cream

few raspberries, for garnish


Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. 

Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.

Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. 

Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. 

Whip the cream to soft peaks in a separate bowl. 

Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. 

Whisk the egg whites in a clean bowl until stiff peaks form. 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 for 4 hours, or until set. 

Decorate with raspberries and serve straight from the fridge.


Source: Mary Berry, BBC Food


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Naughty nibbles
He enjoyed long, romantic walks to the fridge so it was no surprise when he asked her to join him for a late night sojourn. After all, if we weren’t meant to have a glass of wine and a midnight snack, why would there be a light in the refrigerator?

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