Raspberry Mousse Recipe
You will need for 4 servings: 1 raspberry jelly 1 small can raspberries 1 6-oz. can evaporated macaroons or milk chopped nuts
2 teaspoons lemon (optional) juice
1 Tie a double band of greaseproof paper round the outside of a 6-in. souffle dish. (The paper should stand 2 inches above the rim of the dish.)
2 Dissolve the jelly in a little hot water, add the juice from the raspberries and cold water to make up to 1 pint.
3 Leave in a cool place until the jelly is beginning to set.
4 Add the lemon juice to the milk (chilled if possible) and whisk until the milk is stiff enough to retain the mark of the whisk.
5 Whisk the jelly into the milk.
6 Press the raspberries (saving a few for decorating) through a sieve.
7 Fold the raspberry puree into the jelly mixture. Pour into the prepared souffl6 case. Leave in a cold place to set.
8 Crush the macaroon if used.
9 Remove the paper from the souffl6. Press the crumbs or nuts, if used, round the sides of the mousse.
10 Decorate the top with the remaining raspberries.