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Recipe Delicious raspberry curd mousse with zingy lemon zest


Raspberry Curd Mousse

Raspberry Curd Mousse

Raspberry Curd Mousse



  • 200g raspberries, plus extra to serve
  • 50ml water
  • ½ lemon, zest and juice
  • 50g caster sugar
  • 1 tbsp cornflour
  • 2 large eggs
  • 60g butter, cubed
  • 500ml cream


  1. In a saucepan over a low heat, warm the raspberries with 50ml water for 2 minutes to release their juices. Remove from the heat. Using a handheld blender, blitz the mixture to a fine purée and pass it through a fine sieve to catch any woody pieces and seeds.
  2. Next, in a bowl over a saucepan of simmering water, add the fruit purée, lemon zest and juice, caster sugar, cornflour and eggs.
  3. Whisk continuously, by hand, for 8-10 minutes until it thickens. Remove from the heat and slowly whisk in the butter, cube by cube, until fully combined. Sieve again into a bowl. Leave to cool for 30 minutes in the fridge.
  4. When cooled, whip the cream in a large bowl to a soft stage, add half of the raspberry curd and gently fold the curd with the cream.
  5. Drizzle some raspberry curd into the serving glasses and swirl to coat the base of each glass. Add the raspberry mousse and decorate with fresh raspberries.
  6. Place in the fridge to set for 30 minutes.

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