INGREDIENTS

INSTRUCTIONS

THE RASPBERRY SAUCE
Cut the fruit into small pieces and pur.e in a food processor or liquidiser
until smooth.
Sprinkle the gelatine into a cup containing 60ml (4 tbsp) warm water. Stir
until it has soaked up the water. Place the cup into a pan of barely
simmering water and stir until it has dissolved. Strain into the fruit
pur.e, add the Kirsch and mix.
Lightly whip the cream until just floppy and not too thick. Fold into the
pur.e.
Place the eggs, egg yolks and sugar into a mixing bowl and place over a pan
of simmering water. Whisk until the mixture is light and thick enough to
leave a ribbon trail for 10 seconds when the whisk is lifted out of the
mixture. Place the bowl on top of a bowl of chilled water or ice cubes.
Whisk until the mixture is cool, then gently fold in the fruit pur.e. Pour
into a serving dish or mould and chill until set. Decorate with whipped
cream.
To prepare the sauce, place the raspberries in a food processor or
liquidiser and process until smooth. Sieve and stir in sugar to taste.
Serve with the mousse.
Note:
This recipe contains lightly cooked eggs and is therefore not suitable for
the very young, pregnant women, the elderly or those with weak immune
systems.
Variation:
To make a peach and nectarine brul.e, peel 4 peaches and 4 nectarines, cut
into pieces and place in the base of a heat-proof serving dish. Cover the
fruit with a layer of amaretti and then with 500ml (18floz) cr.me fraîche.
Sprinkle with demerara sugar and place under a hot grill until caramelised.
Hints and Tips:
Ensure the eggs are at room temperature. For the best flavour make the day
before.
Converted by MC_Buster.
NOTES : A rich, light, smooth and creamy mousse flavoured with peaches and
nectarines.
Converted by MM_Buster v2.0l.

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