Sunny Priyan
1½ cups graham cracker or digestive biscuit crumbs, ¼ cup butter, 2 cups fresh raspberries, ½ cup sugar, 2½ tsp unflavored gelatin, 2 tbsp cold water, 1 cup heavy cream.
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Mix crumbs and melted butter; press into the bottom of a springform pan. Chill while preparing the mousse.
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Cook the raspberries and sugar in a saucepan for 5-7 minutes, then strain through a sieve to remove the seeds.
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Sprinkle gelatin over cold water, let bloom for 5 minutes, then stir into warm raspberry puree until dissolved. Let cool to room temperature.
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Whip chilled cream to soft peaks. Gently fold the cooled raspberry mixture into the whipped cream until smooth and combined.
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Spoon the mousse onto the crust, level the top, chill until set, and decorate before serving.
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