Raspberry and passion fruit mousse

Raspberry and passion fruit mousse
  • Low potassium
  • Low salt
  • Dessert
  • Special occasion
  • British
  • 3 hours or less
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This mousse makes a delicious occasional treat, however, as the eggs are not fully cooked, we do not recommend it for those who have received a transplant or take immune-suppressant medication.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This no-cook mousse is very light with delicious, zingy fruit flavours. A lovely dessert for a get together or Valentines meal.

Ingredients

4 passion fruits (approximately 150g)

300g frozen raspberries

2 gelatine leaves

3 eggs

75g caster sugar

300ml fresh double cream

2 tablespoons of water

12 sponge fingers

Method

  1. Step 1

    Cut the passion fruits in half and scoop out the pulp. Put pulp and 250g of the raspberries into a saucepan and gently heat until raspberries have softened. Whip the double cream and set aside.

  2. Step 2

    Soak the gelatine leaves in water for 5 minutes to soften. Sieve the puree to remove all the seeds and allow to cool slightly. Stir the gelatine into the puree until it is dissolved. Leave to one side.

  3. Step 3

    Separate the eggs. Whisk the egg yolks and sugar over simmering water until the mixture is thick and pale. Stir in the raspberry and passion fruit puree to the egg mixture and then gently fold in the whipped cream.

  4. Step 4

    Whisk the egg whites until they form stiff peaks and then gently fold into the mixture trying not to knock too much of the air out of it.

  5. Step 5

    Divide between 6 glasses and allow to set until firm in the fridge, covered with clingfilm for 2 - 2 1/2 hours.

  6. Step 6

    To serve, decorate the glasses with the 50g remaining raspberries, a little sprinkle of icing sugar and 2 sponge fingers each.

Food facts

The main source of carbohydrate in this dish comes from the sugar. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

This dessert is low in potassium when following the quantities and serving sizes suggested, therefore can be enjoyed as an occasional treat when following a low potassium diet. If you have been prescribed a phosphate binder, ensure you take them with this dish.

The eggs in this dish provide a reasonable amount of protein, therefore it may not be suitable if you are on a low protein diet.

Use gluten-free sponge fingers.

Use a vegetarian gelatine substitute.

If you want to reduce the amount of sugar or fat you eat consider replacing the sugar with an artificial sweetener and do not serve with the sponge finger or biscuit.

Frozen raspberries are available all year round and are likely to be cheaper than fresh, but fresh raspberries can also be used in this recipe.

There is a lot of whisking in this recipe. To save your arms and speed it up, use an electric whisk if you have one.