Love is in the air, and on your plate is  Cupid’s Raspberry Mousse, a romantic, alluring and seductive dessert, ideal for Valentine’s Day.

Cupid's Raspberry Mousse
Recipe type: Dessert
Cuisine: French
Serves: 2
  • 2 ring moulds, 4 inches diameter by 1 1/2 inches high
For the Mousse:
  • 1 1/2 teaspoons gelatin powder
  • 10 1/2 ounces raspberries; fresh or frozen, to 11 ounces
  • 2 1/2 Tablespoons superfine sugar
  • 5 fluid ounces heavy cream
  • 1 Tablespoon Cointreau; mini version available
For the Sauce:
  • 3 1/2 fluid ounces vanilla extract, pure
  • 1 Tablespoon raspberry puree; reserved from the mousse
For the Puff Pastry Hearts:
  • 4 ounces puff pastry bought from the shop
  • superfine sugar to roll puff pastry
For the Garnish:
  • mint sprigs
  • vanilla ice cream
  • puff pastry hearts
  • confectioners' sugar
  • 2 strawberries; cut in half
  1. Place the raspberries and sugar in a small saucepan. Bring to the boil and simmer for 3 to 4 minutes until pureed. Remove from the heat. Pass through a sieve, into a medium size bowl making sure to press all the pulp through. Reserve 1 Tablespoon of the puree for garnish.
  2. Return the remaining puree to a clean saucepan and bring to the boil. Immediately remove fom the heat and sprinkle the gelatin powder into the puree. Mix until the gelatin is completely dissolved. Add the Cointreau. Allow to cool to body temperature, stirring frequently.
  3. Meanwhile, cover one side of each of the moulds with clingfilm and place on a baking sheet. Whip the cream until soft peaks form, and then gently fold in the cold puree. Mix thoroughly. Fill the moulds equally. Use a wet spoon or palate knife to smooth the surface. Place in the fridge to set for at least 3 hours or preferably overnight.
  4. For the puff pastry hearts: Sprinkle the marble slab, or work top, with superfine sugar instead of flour and roll our the pastry to a thickness of about 2mm. Allow the pastry to rest for about 30 minutes. Cut into shapes and transfer to a baking tray. Bake at 275 degrees F. until golden brown and crisp.
  5. When cooked remove from the tray and allow to cool. If not using them straight away, store in an airtight container.
  6. Remove the moulds from the fridge and gently remove the clingfilm. Using a small knife, gently slide the mousse out of the mould and place each slightly off centre on a flat serving plate. Use the vanilla sauce and raspberry puree to garnish each plate. Place a scoop of vanilla ice cream on top and garnish with a sprig of mint. Finally, just before serving place a puff pastry heart next to each mousse. Garnish with strawberries and dust with confectioners' sugar. Serve.
Per serving: 194 Calories (kcal); 2g Total Fat; (7% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates

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