Raspberry Mousse from Lanhydrock

This beautiful, fresh, light and fruity dessert was served at Landydrock House, Bodmin on 11th July 1950 when luncheon was served to visiting King George VI, Queen Elizabeth and Princess Margaret. I made it for my guests on the Sunday before Christmas and we all loved it! It’s origins are probably not Cornish though, but I am definitely adopting it!

There was 6 of us and we had very generous portions, so it could easily feed 8 or 9.

1 pint of raspberry pulp - I was short after blitzing 3 packs so I made it up with red wine

6 oz caster sugar

3 large eggs, separated

juice of 2 lemons

1 pint of double cream, lightly whipped to soft peaks

sachet gelatine

few extra raspberries to decorate

clotted cream to serve - not really needed

In a large bowl, beat the yolks and sugar to a thick and pale cream.  In a separate bowl whisk the egg whites to stiff peaks. Dissolve, then clear the gelatine as per the packet instructions then add to the lemon juice, then add that to the pulp, whisking with a hand whisk.

Tip all of that into the yolk mix, continue whisking, adding the whipped cream and lastly fold in the stiff egg whites.

Tip the mousse into glasses and chill. Decorate with a few fresh whole raspberries. Enjoy!

Fit for a King!