Raspberry & Vanilla Mousse

Simone Austin

Makes 6, Serves 6, Prep time 15min, Fridge time 2 hours


  • 6 scoops Ensure Vanilla Powder
  • 300g fresh or frozen (thawed) raspberries
  • 300g vanilla bean Fruche (2 x 150g packs)
  • 1 tablespoon gelatine
  • 2 eggs whites
  • 1 tablespoon sugar
  • 2 tablespoons hot water
  • Extra raspberries to decorate


  1. Mash the raspberries roughly with a fork.
  2. In a large bowl add the Fruche and mix in 5 scoops of Ensure Vanilla Powder until smooth.
  3. Add in the raspberries and combine.
  4. In a small bowl add in 2 tablespoons of hot water and sprinkle with the gelatine.
  5. Stand the bowl in a saucepan of very hot water and stir until the gelatine has dissolved.
  6. Whisk through the raspberry mixture.
  7. Using an electric mixer, beat the egg whites until soft peaks form and add the sugar, beating until dissolved.
  8.  Gently fold through the raspberry mixture.
  9. Spoon into six glasses or moulds. Refrigerate for 2 hours or more until set. 
  10. Decorate and serve with extra raspberries.
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