Raspberry marshmallow mousse

Serves : 4

Preparation time: 20 minutes

Cooking time : 5 to 8 minutes

Ingredients

• 1 l (4 cups) fresh or frozen raspberries
• 125 ml (½ cup) sugar
• 1 pinch salt
• 3 sheets gelatin, rehydrated in cold water
• 250 ml (1 cup) 35% cream
• 2 egg whites
• 60 ml (4 tbsp.) butter, melted
• 8 graham crackers, crumbled
• 8 marshmallows

Preparation

1. In a saucepan, cook the raspberries, sugar and pinch of salt until stewed.
2. Remove from the heat and add the crumbled gelatine leaves to the raspberries.
3. Using a blender attachment, purée the mixture.
4. In a bowl, whip the cream until stiff.
5. In a bowl, whisk the egg whites until stiff.
6. Using a spatula, fold the prepared raspberry coulis into the whipped cream.
7. Gently fold in the stiffly beaten egg whites.
8. Mix the butter and graham crackers in a bowl.
9. In the bottom of a ramekin, verrine or cookie cutter, pack the butter and graham cracker mixture,
10. Spread the prepared mousse over the top and refrigerate for 4 hours.
11. Just before serving, place 2 marshmallows on top and, using a torch, brown the marshmallows.