Ginger Snap Biscuits with Raspberry Mousse

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Recipe's preparation

Raspberry Mousse

1. Grease a 20cm square cake tin with spray oil. Line with baking paper. Set aside.

2. In TM bowl, insert Butterfly. Add 200g cream to TM bowl. Whip on speed 4 until desired consistency - approx 20-40sec. Set aside.

3. In clean TM bowl add 300g thawed raspberries and 35g water, process on speed 10 for 20 secs.

4. Add 250g marshmallows, cook on 80 degrees for 6 mins on speed 3.

5. Take 2 tbs of hot raspberry mixture and add to 2 tsp of gelatine in small cup and stir until dissolved.

6. Add back to TM bowl of hot raspberry mixture and process on speed 3 for 40 secs.

7. Add whipped cream and stir on speed 4 for 30 secs.

8. Pour into prepared tin and refrigerate for 4-6 hours or overnight.

Ginger Snap Biscuits

1. Preheat oven to 180 degrees. Line 2 oven trays with baking paper.

2. In clean TM bowl add 30g butter, 15g golden syrup, and 20g brown sugar. Cook on 60 degrees for 3 mins on speed 2.

3. Add 1 tsp ground ginger and 15g plain flour, stir on speed 3 for 20 secs. If any flour remains, stir with spatula.

4. Place tsp amounts on tray and allow room for spreading. Cook for approx 10-12 mins or until golden. Makes approx 12-18

to Serve

Using a 6cm round cutter, cut out 8 rounds of mousse.

Place 1 mousse round on each of 4 biscuits. Add another biscuit on top of each, then a round. Dust with icing sugar, top with raspberries, serve immediately.