prep: 30mins
cook: 5mins
serves: 8


  • 1/2 cup caster sugar
  • 125mL water
  • 300g frozen raspberries, defrosted
  • 1 titanium strength gelatine sheet, dissolved
  • 200g wheaten style biscuits
  • 40g pistachio nuts
  • 75g butter, melted
  • 300mL Bulla Thickened Cream
  • 400mL Bulla Dollop Cream
  • 25mL rosewater
  • fresh raspberries, pistachio nuts and mint leaves, to serve

Raspberry Rosewater Mousse with Raspberry Sauce


  1. Combine sugar and water in a saucepan. Bring to the boil and simmer for several minutes. Remove from heat and cool.
  2. Once cooled add raspberries and puree using a handheld blender. Press through a sieve to remove seeds. Set aside 250mL of the puree for the sauce. With remaining raspberry puree, return to a clean saucepan and add the softened gelatine sheet, stir over low heat until gelatine is melted. Allow to cool.
  3. Meanwhile, process biscuits and nuts in a food processor until coarse crumbs are formed. Add melted butter, mixing until well combined.
  4. Spoon crumb mixture into the base of 8 serving glasses. Cover and refrigerate.
  5. 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 the rosewater until well incorporated. Divide mixture between the serving glasses over the biscuit base. Refrigerate for at least 1 hour or until just set.
  6. For serving, pour a little reserved raspberry sauce over each mousse and top with raspberries, pistachios and mint.