This makes a light mousse that can be used for mousse cakes, an element in an entremet or even in a cupped dessert. You can also change out the flavour by using different fruit puree. I used this in the raspberry chocolate torte.


  • 140g caster sugar
  • 500ml whipping cream
  • 250ml raspberry puree
  • 4 large egg yolks
  • 1 large egg
  • 3 tbsp lemon juice
  • 1 tbsp gelatin powder
  • 1 tsp vanilla extract


  1. Whip the cream to soft peak, stir in the vanilla extract and chill till ready to use.
  2. Bloom gelatin in the cold water and set aside for about 5 minutes.
  3. In a large metal bowl, whisk egg yolk, whole egg, sugar and lemon juice till combined. Place the bowl over a pot of simmering water and whisk constantly until frothy and doubled in volume.
  4. Remove the bowl from heat and add in the bloomed gelatin, mixing well and ensuring that the gelatin is melted completely. I returned the bowl back to heat to ensure the gelatin is completely dissolved.
  5. Add in the raspberry puree and fold it through the yolk mixture.
  6. Fold the chilled whipped cream in 2 additions.