Raspberry Mousse with Macaroons from James Martin's Great British Adventure
- 600g full-fat cream cheese
- 500ml double cream
- Juice of 1 lemon
- 300ml full-fat crème fraîche
- 400g raspberries
- 36 x 4cm shop-bought macaroons
In a large bowl, whisk together the cream cheese and double cream until the cream is mixed in. Add the lemon juice, then the crème fraîche, and continue to whisk the mixture just until it thickens.
Add the raspberries and gently stir them in so they create a ripple effect through the mixture.
Place a 24-cm metal ring on a cake stand and spoon the mixture into the ring. Use a palette knife to level off the top so it’s smooth and chill in the fridge for up to 1 hour.
Use a blow torch on a medium heat to quickly heat the outside of the ring and loosen the mousse (or slip a hot palette knife around the edge) then carefully lift off the ring. Arrange the macaroons evenly over the mousse to cover the top.
Slice into portions to serve.
Extracted from James Martin’s Great British Adventure by James Martin (Quadrille, £25) Photography © Peter Cassidy
