Raspberry Mousse

Ingredients

• 2gelatin sheets, soaked in cold water, then squeezed dry
• 12 ozraspberries, for the purée
• 5 tbspsuperfine sugar
• 1lemon, juice only
• 2 cupswhipping cream, whipped to soft peaks
• 1 cupraspberries, fresh, to serve

Method

1. 1

   Soak the gelatin sheets in a bowl of cold water for 5 minutes, until floppy, then lift them out and squeeze off the water.

2. 2

   Cook the raspberries for the purée with the sugar and lemon juice in a saucepan over medium-low heat for 5 to 6 minutes, until completely broken down. Push the purée through a strainer into a bowl and throw away the seeds.

3. 3

   Stir the gelatin into the warm purée until it dissolves; if it won't, warm it gently in the pan. Let it cool for 15 minutes.

4. 4

   Whip the cream to soft peaks and fold it gently into the cooled raspberry purée.

5. 5

   Spoon into six ramekins or glasses and refrigerate for at least 6 hours, or overnight. Scatter the fresh raspberries on top to serve.

Nutrition per serving