METHOD
1. In a pot, simmer the water and 300g of sugar until a candy thermometer shows 170 to 200 degree Celsius.
2. When the sugar mixture is at 110C, whisk the egg whites with a pinch of salt in a kitchen stand mixer until they are stiff peaks.
3. When the sugar mixture reaches the desired temperature, slowly stream into the egg whites while continually whisking. Keep whisking until the mixture cools.
4. Separately, whisk the heavy cream into soft peaks.
5. Fold the Ravifruit Frozen Raspberry Puree into the egg white mixture. Once combined, do the same with the whipped cream.
6. Chill in the fridge for at least 2-3 hours or until the mousse sets.
7. Serve with fresh raspberries on top.
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