Raspberry mousse Recipe
- 100g/3½oz fresh raspberries
- 1 tbsp icing sugar
- 150ml/5¼fl oz double cream
- 1 tbsp icing sugar
- 2 tbsp pistachios, crushed
- 2 seasonal, edible flowers (optional)
- Blitz the raspberries and icing sugar together in a food processor.
- Pour the raspberry purée, through a sieve into a mixing bowl.
- In another mixing bowl whip the double cream with the icing sugar and stir the pistachio nuts through the mixture.
- Fold the raspberry purée into the cream and spoon into a tall dessert glass.
- Garnish with two seasonal edible flowers, if using, and serve chilled.
