Raspberry Mousse Cakes (Print Version)

# Ingredients:

→ Crust

01 - 1/4 cup melted butter
02 - 1 cup crushed digestive biscuits (or graham crackers)
03 - 2 tablespoons sugar

→ Raspberry Mousse

04 - 1/4 cup powdered sugar
05 - 2 tablespoons water
06 - 1 1/2 cups fresh raspberries
07 - 1 envelope unflavored gelatin
08 - 1/2 cup heavy cream
09 - 1 teaspoon vanilla extract

# Instructions:

01 - Pop the crusts into the fridge for at least 15 minutes so they solidify.
02 - Combine the crushed crackers, melted butter, and sugar in a bowl until everything's evenly coated.
03 - Spoon the crumb mixture into cupcake liners or tart pans, pressing it down firmly to create a flat layer.
04 - Sprinkle gelatin over the water in a small bowl and let it sit for 5 minutes to absorb.
05 - Gently warm the gelatin mix until it dissolves fully. Let it cool slightly before use.
06 - Blend the raspberries into a smooth puree. Strain through a sieve to remove seeds.
07 - Whisk the heavy cream with powdered sugar in a bowl until soft peaks form.
08 - Stir the cooled gelatin and strained raspberry puree into the whipped cream. Add the vanilla and gently mix until smooth.
09 - Spread the raspberry mousse over the chilled crust layers, smoothing the tops evenly.
10 - Chill the desserts in the refrigerator for at least 3 hours or until the mousse sets completely.
11 - Carefully take the mini cakes out of their molds or liners without breaking them.
12 - Top with fresh raspberries or a mint leaf just before serving.

# Notes:

01 - For fluffier results, keep your cream extra cold before whipping.

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