Raspberry mousse

Prepare

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

Steps

1. 🔥Drain and squeeze out any excess water.
2. 🧂step 2
3. 🍳Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice.

Cook

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

Prepare

1. 🍳Push the mixture through a sieve set over a bowl, discarding the seeds.
2. 🫇Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved).

Steps

1. 🫇Set aside to cool for 15 mins.
2. 🍽️step 3

Prepare

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

Steps

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

Serve

1. ✨Serve with raspberries scattered over the top.