Wednesday, 27 June 2012

Layered Raspberry Mousse

Served 4
1 Syn on Extra Easy

2 sachets of raspberry sugar free jelly crystals
2 tsp powdered gelatine
400g fresh raspberries
225g fat free natural fromage frais
1 tsp vanilla essence
4 tbsp sweetener

Place four wine glasses in the freezer to chill. Dissolve the jelly crystals in 150ml of boiling water according to the packet instructions, then top up with 400ml cold water.

Bring the glasses back out from the freezer, and place about 1/3 of the raspberries in the bottom of each glass. Pour in 1/3 of the jelly and put back in the freezer for 10 minutes to set.

Combine the fromage frais, vanilla essence, half the remaining raspberries, half the remaining jelly and the sweetener in a bowl and add this in a new layer to the glasses. Return to the freezer for 30 minutes to set.

Arrange the rest of the raspberries on top and pour in the last of the jelly. Leave in the fridge for at least two hours to set. 


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