Use this mousse on any base. I used red velvet cake mix to make the base.
Spread the cake base layer with raspberry jam and top with the mousse.
Yummy, creamy light foamy dessert.
The raspberry mousse
450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk