Raspberry mousse

• Gelatine Leafs2
• Raspberries¾ lb
• Caster Sugar2 oz
• LemonJuice of 1
• Whipping Cream2 cups

Instructions

1. 1

   Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.

2. 2

   Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice.

3. 3

   Cook for 5-6 mins until the berries have completely broken down.

4. 4

   Push the mixture through a sieve set over a bowl, discarding the seeds.

5. 5

   Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved).

6. 6

   Set aside to cool for 15 mins.

7. 7

   Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture.

8. 8

   Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs. Serve with raspberries scattered over the top.