Fromage frais, 99% fat free
250 g, (vanilla bean)
- Place 2 tablespoons boiling water in a heatproof jug, then sprinkle in gelatine. Whisk with a fork to dissolve gelatine, then set aside to cool. Crush three-quarters of the fresh raspberries in a bowl with a fork until coarsely mashed.
- Meanwhile, using an electric mixer, beat egg whites in a small bowl until soft peaks form. Gradually add sugar, beating after each addition until sugar dissolves. Place fromage frais in a medium bowl. Fold in gelatine mixture, then egg white mixture and mashed raspberries. Spoon mousse mixture into four 1-cup (250ml) capacity serving glasses or bowls. Cover and refrigerate for 2 hours or until set. Serve mousse topped with remaining raspberries.