For the Raspberry Rippled Mousse:
- Pour the cold milk into a bowl and add the CARTE D’OR Lemon Mousse and grate the lime into the bowl. Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed. Set aside.
- Meanwhile turn a piping bag inside out and using a spoon paint three lines of the CARTE D’OR Raspberry Coulis from the top to almost the end of the bag.
- Fill the piping bag with the lemon mousse.
- Divide the mixture between 10 dessert glasses.
- Slice the raspberries in half and arrange on top of the lemon mousses.
- Grate some lime zest over each dessert to serve.