- In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
- Pour into a bowl, cover and freeze for about 4 hours.
- Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
This frozen mousse is inspired from the famous English “Raspberry Fool”. You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.