Raspberry Mousse


  • 1 packet Chivers raspberry jelly
  • 1 tbsp caster sugar
  • 100ml sour cream
  • 250ml double cream
  • Fresh raspberries, to decorate


  1. Tear raspberry jelly into pieces, put in a jug and pour over 300ml boiling water. Add  caster sugar and stir to dissolve. Once the jelly has dissolved and the liquid has cooled, whisk in sour cream.
  2. With an electric whisk, whisk  cream to form medium peaks, then whisk into the jelly mixture.
  3. Divide the mousse mixture among 6 x 125 ml glasses, top with the fresh raspberries and leave in the fridge for a couple of hours or so to set.
  4. Serve with a dollop of freshly whipped cream.

Raspberry Mousse