raspberry rosewater mousse with raspberry sauce

Cooking Directions

1. Combine sugar and water in a saucepan. Bring to the boil and simmer for several minutes. Remove from heat and cool. Once cooled add raspberries and puree using a hand-held blender. Press through a sieve to remove seeds. Set aside 500mL of the puree for the sauce. With remaining raspberry puree, return to a clean saucepan and add the softened gelatine sheets, stir over low heat until gelatine is melted. Allow to cool.
2. Meanwhile, process biscuits and nuts in a food processor until coarse crumbs are formed. Add melted butter, mixing until well combined. Spoon crumb mixture into the base of 16 serving glasses. Cover and refrigerate.
3. Add Bulla Dollop Cream and Bulla Thickened Cream to the bowl of an electric mixer. Beat until just thickened. Fold through the cooled raspberry sauce with gelatine and rosewater until well incorporated. Divide mixture between the serving glasses over the biscuit base. Refrigerate for at least 1 hour or until just set.

to serve
Pour a little reserved raspberry sauce over each mousse and top with raspberries, pistachios and mint.