For the Raspberry Rippled Mousse:

To assemble:

  • Raspberries 150.0 g



  1. For the Raspberry Rippled Mousse:

    • Pour the cold milk into a bowl and add the CARTE D’OR Lemon Mousse and grate the lime into the bowl.
    • Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
    • Set aside.
    • Meanwhile turn a piping bag inside out and using a spoon paint three lines of the CARTE D’OR Raspberry Coulis from the top to almost the end of the bag.
    • Fill the piping bag with the lemon mousse.
    • Divide the mixture between 10 dessert glasses.
  2. To assemble:

    • Slice the raspberries in half and arrange on top of the lemon mousses.
    • Grate some lime zest over each dessert to serve.
Chef Inspiration