| mousse |
Spoon mousse into coupe glasses, place a raspberry in each, and refrigerate overnight |
Delicately pour jelly over mousse; refrigerate overnight |
| 3 large egg whites |
|
stir in a double boiler above simmering water until the sugar has dissolved and the liquid is nearly scalding |
| 52g sugar |
| 50ml water |
leave to soften, then heat over a double boiler until dissolved |
|
stir in, then beat until fluffy |
| 2 1/4 sheets gelatine |
| 3/4 cup whole Greek yoghurt and cream |
combine |
|
fold in |
| 1 lemon's zest |
| 34ml lemon juice |
| 1 teaspoon vanilla extract |
| garnish |
| 8 raspberries |
for garnish |
| gin and tonic jelly |
Allow jelly to part-set, about 3 hours |
| 300ml water |
|
bring to boil, then boil 5 minutes |
|
rest |
stir together thoroughly |
| 140g sugar |
| 2 lemons' zest |
|
remove from heat and steep 15 minutes, then remove zest |
| 2 lemons' juice |
|
combine with enough tonic to make 1 litre |
heat 1 cup |
combine and stir until dissolved |
| 250ml gin |
| around 400ml tonic water |
| 7 gelatine leaves (to set 1 litre) |
soak in cold water until softened, then squeeze out |