Summer fruit mousse

Summer fruit mousse

Mousse de fruits d’eté

Taste le Tour

From The Loire Valley region

This is a lovely delicate dinner party dessert. You will need to have some cooking experience and know how to use a candy thermometer. For a beautiful presentation, you will also need 4 x 10 cm PVC rings.


Quantity Ingredient
1 lemon, juiced
1/2 orange, juiced
150g raspberries
1/3 vanila pod, cut open
2 leaves gelatine
100g caster sugar
30ml cold water
2 egg whites
A pinch cream of tartar
120ml whipped cream
100g raspberries, to serve
100g blackberries, to serve
100g strawberries, to serve
icing sugar, for dusting


  1. Combine the lemon and orange juice, raspberries and vanilla pod in a small saucepan and bring to the boil. Boil for 5 minutes then strain through a fine sieve into a bowl. Set aside until required.
  2. Soak the gelatine leaves in a bowl of cold water for 5–10 minutes. Squeeze the gelatine leaves to remove excess water then stir into the raspberry juice to dissolve. Set aside to cool.
  3. Combine the sugar and water in a saucepan and bring to a simmer. Place a candy thermometer in the pan and cook until the syrup reaches nearly 120°C. Just before the syrup reaches temperature, combine the egg whites and cream of tartar in an electric mixer and whisk to stiff peaks. With the motor running, slowly drizzle in the hot syrup. Continue whisking at a low speed for about 8 minutes, or until cool. Use a large spoon to carefully fold in the cold raspberry juice and then the whipped cream.
  4. Arrange the PVC rings on dessert plates. Spoon the mousse mixture into the rings, smooth the surface and refrigerate for at least 2 hours to set.
  5. To serve, carefully run a knife blade around the inside of the rings. Top each mousse with a mixture of the berries and dust with icing sugar. Carefully lift the rings away. It looks spectacular!
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