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Scottish raspberries on an iced crème fraiché mousse

Scottish raspberries on an iced crème fraiché mousse

PT45M

1
To make the raspberry sorbet, liquidise all the ingredients to a fine purée. Pass through a fine sieve then churn in an ice cream machine. Keep frozen until needed
  • 950g of fresh raspberries
  • 350ml of water
  • 350g of granulated sugar
2
For the mousse, whisk the egg yolks and half of the sugar until pale and thick. In a separate bowl whisk the egg whites until firm then add the rest of the sugar and continue to whisk for one minute
  • 4 eggs
  • 170g of granulated sugar
3
Fold the whites into the yolk mixture. In a third bowl whip the cream and the crème fraiché together until firm peaks are formed
  • 120ml of double cream
  • 350g of crème fraîche
4
Add to the egg mixture. Pipe this mixture into three inch metal rings until ¾ inch thick. Place these in the freezer
5
To make the honeyed raspberries, combine the raspberries and honey, carefully folding with a spoon. Refrigerate
  • 700g of fresh raspberries
  • 4 tbsp of clear runny honey
6
To plate, put some raspberries and sugar into a pan until the fruit breaks down. Drizzle across the serving plate. Place a small mound of honeyed raspberries in the centre of the plate. Place the crème fraiché mousse into the meringue crumbs to coat the mousse and then place onto the honeyed raspberries
  • 1 meringue
7
Cover the mousse with fresh raspberries and top with raspberry sorbet
  • 200g of fresh raspberries

Ingredients

Metric

Imperial

  • Raspberry sorbet

  • Mousse

  • Honeyed raspberries

  • To plate

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