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Iced Raspberry Mousse


150g raspberries

4 tablespoons icing sugar

4 tablespoons Greek Yogurt

150ml double cream

25g meringue

Set aside a few raspberries for decoration.

Mash the remaining  raspberries in a bowl.

Mix the raspberriies and icing sugar with a spoon, then add the yogurt.

Put the cream in a different bowl and whish till there are points when you take out the whisk.

Add the yogurt mixture  to the cream and gently mix till everything is pink.

Break the meringues into small pieces and stir them into the mixture. Pour into small dishes

or Ramekins.

Freeze for 2 hours.