Raspberry mousse

Instructions

1- step 1 Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins.

2- Drain and squeeze out any excess water.

3- step 2 Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice.

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

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

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

7- Set aside to cool for 15 mins.

8- step 3 Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture.

9- Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs.

10- Serve with raspberries scattered over the top.