Marbled Raspberry Mousse
|Raspberries/Blackcurrants||4 Ounce, stewed in (100 Gram)|
|Water/7 1/2 oz can unsweetened raspberries / blackcurrants||1⁄2 Pint (150 Milliliter)|
|Egg||1 , separated (Size 4)|
|Caster sugar||2 Tablespoon|
|Powdered gelatin||1 Teaspoon (Scant Teaspoon)|
1) Rinse the fruits, discard the skins and seeds ; puree up to 120 ml with some of the juice.
2) Into a bowl, add the egg yolk , 1 tbsp of the sugar and whisk until thick and fluffy; dissolve the gelatine in the water, stir into the egg yolk mixture alongwith the fruit puree; chill until just starting to set.
3) Stiffly whisk the egg white with the 1 tbsp of sugar, gently fold into the fruit mixture, streak to give a marble finish.
4) Pour into a tall stemmed glass, chill until set and serve.