Raspberry mousse with pistachio cream and raspberry sorbet

Raspberry mousse with pistachio cream and raspberry sorbet

The Recipes / Dessert

Boringdon Hall, Devon

Raspberry mousse
150g raspberry purée
120g sugar
3 egg yolks
120g cream
5 egg whites
3 leaves of gelatine (softened and drained)

Raspberry sorbet
500g raspberry purée
187g sugar
50g water
25g glucose

Pistachio cream
250g white chocolate, chopped 150g crème fraiche
100g pistachio paste/purée


Serves 6

Whisk the egg yolks and 50g of the sugar in a stand mixer until light and foamy.

Bring the raspberry purée to the boil, then take off the heat and dissolve the gelatine. Pour the mix over the egg yolks, whisking the whole time until it cools to room temperature.

Whisk the cream to a semi-whipped consistency, just gently holding peaks. In a clean mixer bowl, whisk the egg whites to a meringue, adding the remaining sugar in stages until it reaches semi-firm peaks. Gently fold the semi whipped cream into the raspberry and egg yolk mix, followed by folding in the meringue in 3 stages. Pour the mix into the required mold and refrigerate until set, preferably overnight.

Bring all the sorbet ingredients with 50ml of water to the boil in a large saucepan. Hold at a gentle simmer for 1 minute, then take off the heat and chill until fridge cold. Churn in an ice cream machine and store in the freezer, transferring the sorbet to the fridge to soften 10 minutes before serving.

Combine the pistachio and crème fraiche until fully mixed.

Carefully melt the white chocolate, either over a bain marie on the stove, or with short 30 second blasts in a microwave. Once fully melted, pour the pistachio mixture into the white chocolate, and combine using a hand-held stick blender until completely smooth and mixed. Transfer to a piping bag and leave to set to a firm but pipeable consistency in the fridge. Remove from the fridge to soften 10 minutes before serving.