Raspberry Mousse

Ingredients

• 2gelatine leaves, soaked in warm water 5 minutes, then drained and squeezed dry
• 350 graspberries, for purée; plus extra fresh raspberries for serving
• 60 gsuperfine sugar
• 1lemon, juice only
• 500 mlwhipping cream, whipped to soft peaks

Method

1. 1

   Soak the gelatine leaves in a bowl of warm water for 5 minutes. Drain and squeeze out excess water.

2. 2

   Put the raspberries, sugar and lemon juice in a pan over medium-low heat. Cook for 5–6 minutes until completely broken down. Push through a sieve, discarding the seeds.

3. 3

   Stir the gelatine into the warm purée until dissolved. If it doesn't dissolve, heat gently in a saucepan until it does. Cool for 15 minutes.

4. 4

   Whip the cream to soft peaks. Gently fold into the cooled raspberry mixture.

5. 5

   Spoon into ramekins or moulds and chill overnight, or for at least 6 hours. Serve with fresh raspberries scattered on top.