400g (14oz) frozen raspberries, defrosted on kitchen paper
2Tbsp. icing sugar
8 gelatine leaves
225ml (8fl oz) whole milk
425ml (14fl oz) double cream
4 large eggs, separated
200g (7oz) caster sugar
Directions
Step 1
Line the sides of a 23cm (9in) spring-form cake tin with baking parchment. Cover the base with the crushed brandy snaps.
Step 2
Set aside 100g (3½oz) of the best raspberries. Put the remainder into a pan with icing sugar and 2tbsp water. Heat, stirring occasionally, until fruit has softened. Sieve into a bowl, pushing through as much purée as possible - you should have around 250ml (9fl oz). Discard pips and leave purée to cool.
Step 3
Cover six gelatine leaves with cold water and leave for 10min. Heat milk and 225ml (8fl oz) of the cream in a pan until nearly boiling. Remove from heat and cool slightly. Meanwhile, in a large bowl, beat together the egg yolks and 150g (5oz) caster sugar. Gradually add the hot milk mixture, stirring after each addition. Rinse out pan, pour in mixture and return to hob.
Step 4
Heat gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain through a sieve into a bowl. Lift gelatine out of water; squeeze well. Whisk into hot custard until dissolved. Top with greaseproof paper to stop a skin forming, then leave to cool for 30min. When cooled, stir in 6tbsp of raspberry purée.
Step 5
Whisk egg whites in a bowl until stiff. Add remaining caster sugar and whisk until thick and glossy. In a separate bowl, whip remaining cream until softly peaking. Fold whites into cream; fold in cooled custard mixture. Pour into tin, then drizzle over 3tbsp of raspberry purée. Drop reserved raspberries on top; cover and chill for 2hr.
Step 6
Soak remaining gelatine as before. Gently heat remaining purée until just simmering. Lift gelatine out of water and squeeze well. Whisk into purée and leave until just cool.
Step 7
Slowly pour cooled purée mixture over the set mousse; shake tin gently to spread topping evenly. Cover and chill for 4hr or overnight. To serve, remove from tin, transfer to a plate and peel off paper.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
