RASPBERRY JELLY & STRAWBERRY MOUSSE TRIFLES
MAKES 6 PREP 30 MINS + 5 HOURS CHILLING
125g punnet raspberries
2 ½ tbsp raspberry jelly crystals
½ cup boiling water, plus
2 tbsp extra 100ml cold water
250g strawberries, plus extra to serve ¼ cup icing sugar
2 tsps powdered gelatine
1 egg white ¾ cup thickened cream, whipped to soft peaks
1 Place 6 x 1 ¼-cup serving glasses on a tray. Divide raspberries between glasses. In a small heatproof bowl, combine jelly crystals and boiling water. Stir until crystals dissolve. Stir in the cold water. Pour jelly into prepared glasses. Chill 2 hours or until set.
2 Meanwhile, in a small food processor pulse strawberries and icing sugar until smooth. In a small jug, combine gelatine and extra boiling water until gelatine dissolves, then stir into strawberry mixture. Set aside 5 mins.
3 In a bowl using an electric mixer, beat egg white until firm peaks.
4 Fold whipped cream into strawberry mixture. In two batches, fold egg white into strawberry mixture. Spoon mousse mixture over jelly in prepared glasses. Chill 3 hours or until set. Serve topped with extra strawberries.