Step 1 of 5
Raspberry Mousse
Soak the gelatine leaves in a bowl of warm water for 5 minutes. Drain and squeeze out excess water.
Step 2
Put the raspberries, sugar and lemon juice in a pan over medium-low heat. Cook for 5–6 minutes until completely broken down. Push through a sieve, discarding the seeds.
Step 3
Stir the gelatine into the warm purée until dissolved. If it doesn't dissolve, heat gently in a saucepan until it does. Cool for 15 minutes.
Step 4
Whip the cream to soft peaks. Gently fold into the cooled raspberry mixture.
Step 5
Spoon into ramekins or moulds and chill overnight, or for at least 6 hours. Serve with fresh raspberries scattered on top.
