This is a very simple but full-flavoured mousse. You could also make it with strawberries, wild blueberries or cherries.
- 1 cup mascarpone cheese
- 3/4 cup yogurt
- 2 tablespoons honey
- 1½ cups crumbled short bread cookies (about 4)
- 3 cups raspberries
- 2 tablespoons sugar
- Sprigs of mint
Combine mascarpone, yogurt, honey and shortbread cookies in a bowl. Stir in half of raspberries.
Toss remaining raspberries with sugar and allow to stand for 20 minutes or until juicy.
Pile raspberry cream into 6 small serving dishes and top with raspberries and any juice. Garnish with mint. Serves 6