Aerated Raspberry Mousse Recipe
There are five separate elements to this knockout dessert from chef Chris Harrod, all of which can be made in advance. The frozen mousse, flavour-packed sorbet and cocoa soil work in perfect harmony,...
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Ingredients
- 250g of raspberry purée
- 50g of caster sugar
- 2 1/2 gelatine leaves, soaked in cold water
- 250ml of water
- 112g of caster sugar
- 37g of glucose syrup
- 25g of sorrel, ideally lamb's sorrel, washed
- 12g of tarragon, washed and picked
- 10g of lemon verbena, washed and picked
- 5g of lemon balm, washed and picked
- 5g of spruce tips
- 1 gelatine leaf, soaked in cold water
- 48g of plain flour, sieved
- 25g of whole blanched almonds
- 20g of unsalted butter
- 28g of Demerara sugar
- 30g of cocoa powder, good quality
- 25g of caster sugar
- 20g of glucose syrup
- 24g of cacao nibs
- 2.5g of unsalted butter
- 250g of fresh raspberries
- 30g of caster sugar
- 4.5g of Sosa Gel Cream
- 20 fresh raspberries
- apple marigold, leaves only
- sweet cicely, flowers only
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