Raspberry Mousse

Steps

1. 1
   Step 1:

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

   5 min
2. 2
   Step 2:

   Drain the gelatine leaves and squeeze out any excess water.

3. 3
   Step 3:

   Put the raspberries, caster sugar, and lemon juice in a pan over a medium-low heat.

4. 4
   Step 4:

   Cook for 5–6 minutes, until the berries have completely broken down.

   5–6 min
5. 5
   Step 5:

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

6. 6
   Step 6:

   Stir in the gelatine leaves until dissolved. If they do not dissolve, pour the mixture into a clean saucepan and heat gently until dissolved.

7. 7
   Step 7:

   Set the raspberry mixture aside to cool for 15 minutes.

   15 min
8. 8
   Step 8:

   Whip the cream to soft peaks using an electric whisk.

9. 9
   Step 9:

   Gently fold the whipped cream into the raspberry mixture.

10. 10
    Step 10:

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

    6 h
11. 11
    Step 11:

    Serve with raspberries scattered over the top.