Scottish Raspberries & Crème Fraîche Mousse - Great British Chefs
This raspberry recipe is a stunning way to celebrate the berry season. Crème fraîche mousse and raspberry sorbet combine in a lovely dessert by Phil Carnegie.
Ingredients
- 950g of fresh raspberries
- 350ml of water
- 350g of granulated sugar
- 4 eggs, separated
- 170g of granulated sugar
- 120ml of double cream
- 350g of crème fraîche
- 2 meringues, crushed
- 700g of fresh raspberries
- 4 tbsp of clear runny honey
- 200g of fresh raspberries
- caster sugar
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