Raspberry mousse

Raspberry mousse

7 oz fat free cream cheese

1 ¼ cups drained canned or frozen raspberries

2 ½ tbsp Chia seeds

1/3 oz unflavoured gelatin powder

4 tbsp water

3 egg whites, large

1 cup granulated sugar

Remove cheese from refrigerator one hour before using to come to room temperature and thus mix more easily.

Strain raspberries to remove seeds.

Hydrate Chia seeds, until all liquid is absorbed, with 3 fl oz raspberry juice.

Hydrate gelatin with 1 ½ fl oz cold water. Once hydrated, heat in microwave oven for a while to dilute.

5.Prepare Italian meringue with the egg whites and sugar.

Combine 1/3 meringue with the cream cheese.

Combine gelatin with raspberry pulp, then add the cheese and meringue mixture, and finally the remaining meringue and hydrated Chia seeds.

Place in dessert cups and chill at least 3 hours. Decorate with mini leaves and serve.

This recipe is courtesy of Chia Bia and was taken from the book Pastrymaking and baking with Chia by Vilma Lo Presti. 


Main ingredients
Fruit, Sugar

Recipe Type

Special Info
Gluten free

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