Raspberry & Vanilla Mille Fois | Hawkshead Relish Recipe

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Catering students from Furness College were provided an opportunity to produce an array of sweet and savoury recipes for a ‘Relish Recipe’ challenge 2011. This recipe is by Kristiann Thompson, Furness College Student

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


2 Cups of fresh raspberries or frozen
2 tbsp Unflavoured gelatine
4 cups of whipped cream
½ cup of sugar
1 jar Hawkshead Relish Raspberry & Vanilla Jam*
Dark Chocolate

*Visit www.hawksheadrelish.com to buy online or search for your nearest stockist.


In a sauce pan combine 1 ½ cups of raspberries and sugar.
Heat and stir over a medium heat until turn to liquid.

Stir in gelatine and remove from heat and scrape into a large bowl.

Let it cool for 5 minutes.

Remove chilled whipped cream from refrigerator and mix 1 cup of chipped cream into the raspberry mixture until well combined.

Add a heaped tablespoon of the Raspberry & Vanilla Jam into the mixture.

Fold in remaining whipped cream.

Then place in the freezer for 30 minutes

While that is setting get the chocolate and put hot water into a pan and simmer then put the metal bowl over the hot water and put the chocolate in and it will melt the chocolate.

Then get a tray and baking paper and pour the chocolate onto the baking paper and spared out the chocolate until it looks thin. Then put it in the fridge until it hardens.

Then take the mousse out of the freezer and scoop a spoon full out and cut the chocolate into squares place 1 on the bottom and the mousse in the middle then 1 square of chocolate and keep on stacking it until you have 3 layers of chocolate and 3 scoops of mousse.

Serve and enjoy.


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