Raspberry mousse

Steps

1. 1

   Step 1: Soak the gelatine leaves in warm water for 5 minutes, then drain and squeeze out any excess water.

2. 2

   Step 2: Tip the raspberries into a pan over medium-low heat with the sugar and lemon juice. Cook for 5-6 minutes until the berries have completely broken down. Push the mixture through a sieve to discard the seeds, then stir in the gelatine leaves until dissolved. Set aside to cool for 15 minutes.

3. 3

   Step 3: Whip the cream to soft peaks, then fold it into the raspberry mixture. Spoon into ramekins or moulds and chill overnight, or for at least 6 hours. Serve with fresh raspberries.