Scottish raspberries on an iced crème fraiché mousse


First published in 2015
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Raspberry sorbet


  • 4 eggs, separated
  • 170g of granulated sugar
  • 120ml of double cream
  • 350g of crème fraîche
  • 2 meringues, crushed

Honeyed raspberries

To plate

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
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
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
Add to the egg mixture. Pipe this mixture into three inch metal rings until ¾ inch thick. Place these in the freezer
To make the honeyed raspberries, combine the raspberries and honey, carefully folding with a spoon. Refrigerate
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
Cover the mousse with fresh raspberries and top with raspberry sorbet
First published in 2015
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