Method
Step 1
Add the coconut milk to a small saucepan, and sprinkle gelatine (approx. 1 tsp) over the top. Leave to soak, whisking regularly to ensure gelatine doesn’t clump together.
Step 2
Add the sweetener (approx. 2 tb) and the protein powder, then gently heat the saucepan over a low heat, whisking constantly until all powders are completely dissolved. Remove from the heat and whisk through the cocoa (approx. 1 ½ tb), vanilla extract (approx. 1/2 tsp) and sea salt.
Step 3
Meanwhile, pour the whipping cream into a chilled bowl and beat with an electric mixer until stiff peaks form. Spoon out 1-2 tablespoons and set aside in the fridge until ready to serve.
Step 4
Ensure that the coconut milk mixture has cooled, then fold it through the remaining cream.
Step 5
Transfer mousse to your serving glass and refrigerate for half an hour, or until set.
Step 6
To serve, top with the reserved cream as well as the raspberries.