Raspberry mousse Recipe

Place the gelatine leaves in a bowl, cover them with warm water, and let them soak for 5 minutes until softened. Once pliable, drain the water and gently squeeze out any excess liquid.

Tip the raspberries, caster sugar, and lemon juice into a pan and set it over medium-low heat. Cook for 5–6 minutes, stirring occasionally, until the berries have completely broken down into a saucy consistency. Push this mixture through a fine-mesh sieve set over a bowl, pressing firmly to extract all the liquid and discarding the seeds. Stir the soaked gelatine leaves into the warm raspberry puree until they've completely dissolved; if they don't, you can gently warm the mixture in a clean saucepan to help them along. Set the puree aside to cool for 15 minutes.

Using an electric whisk, whip the cream until it forms soft peaks. Gently fold the whipped cream into the cooled raspberry mixture until just combined, being careful not to deflate the cream. Spoon the mousse into individual ramekins or moulds and chill them overnight, or for at least 6 hours, until set. Serve with a few fresh raspberries scattered over the top.