Raspberry mousse

Ingredients

• 2 Gelatine Leafs
• 350g Raspberries
• 60g Caster Sugar
• Juice of 1 Lemon
• 500ml Whipping Cream

Instructions

1. Place the gelatine leaves in a bowl, cover with warm water and leave to soak for about 5 minutes until softened. Drain and gently squeeze out the excess water.
2. Put the raspberries into a saucepan with the caster sugar and lemon juice. Cook over medium to low heat for 5–6 minutes, until the berries break down completely. Push the mixture through a sieve into a bowl, discarding the seeds.
3. Stir the softened gelatine into the hot raspberry puree until fully dissolved. If needed, transfer the mixture back to a clean saucepan and heat gently, without boiling, until the gelatine dissolves. Leave to cool for about 15 minutes.
4. Whip the cream to soft peaks using an electric mixer. Gently fold the whipped cream into the cooled raspberry mixture until evenly combined.
5. Spoon the mousse into ramekins or moulds and chill for at least 6 hours, or overnight, until set. Serve topped with fresh raspberries.

instructions_source: editorial-classic