Raspberry mousse

About This Recipe

Instructions

1. 1

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

2. 2

   Drain and squeeze out any excess water.

3. 3

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

4. 4

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

5. 5

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

6. 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. 7

   Set aside to cool for 15 mins.

8. 8

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

9. 9

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

10. 10

    Serve with raspberries scattered over the top.

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