- 300g fresh raspberries
- 30g caster sugar
- 200ml fresh cream
- 1 egg white
- 2 tsp ground pistachios
- 8 lemon flavoured sweets
Preheat the oven to 150°C.
Finely crush the lemon flavoured sweets in a pestle and mortar.
Cover a baking tray with baking paper.
Make 5cm circles with the crushed sweets and place on the baking paper. Let these melt in the oven for approximately 6 to 8 minutes. Watch that the sugar doesn’t caramelize. Take these out of the oven at leave to cool down.
Begin preparing the raspberry mousse. Keep some raspberries aside for garnishing and mix the rest of the raspberries with the caster sugar. Leave this to rest until the raspberries have absorbed all the sugar. Crush the raspberries in a strainer to make a ‘coulis’.
Whip the fresh cream and the egg white.
Pour the mixture in a big bowl and carefully mix the fresh cream, the egg white and the raspberry ‘coulis’ (this should make approximately 10 tablespoons). Don’t over work this process as the mixture can lose its airiness..
Pour the mixture into the espresso cups and place in the fridge until ready to serve.
Garnish with the ground pistachio nuts, the little sugar biscuits and the left over raspberries.