Raspberry mousse

Method6 steps

1. 1

   Step 1: Put both gelatine leaves in a bowl and cover with cold water. Soak for five minutes until soft, then lift out the softened leaves and gently squeeze out excess water. Discard the soaking water; keep the softened leaves for dissolving in the berry purée.

   Soften gelatine leaves in cold water · 5 minUses 2 unflavoured gelatine leaves · Cold water to cover the gelatine leaves, discarded after soaking

2. 2

   Step 2: Wash all the measured base raspberries (350 g) and juice the lemon. Put the full 350 g base berries in a pan with all the caster sugar (60 g) and lemon juice. Cook over medium-low heat for five to six minutes until the berries have completely broken down. Keep the separate decorating berries for serving.

   Cook raspberry base until broken down · 6 minUses 350 g raspberries for mousse base · 60 g caster sugar · Juice of 1 lemon

3. 3

   Step 3: Press all the cooked berry base through a sieve into a bowl and discard its seeds. Stir both softened gelatine leaves into the still-warm strained purée until completely dissolved. If needed, return the mixture to a clean saucepan and heat gently, without boiling, only until the leaves dissolve.

   Uses All the cooked berry base · Both softened squeezed leaves

4. 4

   Step 4: Let the raspberry-gelatine base cool for about fifteen minutes until it is no longer warm enough to melt whipped cream, but still fluid enough to fold smoothly.

   Cool raspberry base before folding cream · 15 minUses All the dissolved-gelatine raspberry base

5. 5

   Step 5: Whip all the measured cream (500 ml) to soft peaks with an electric whisk. Gently fold it into the cooled fluid raspberry base. Share the mousse among eight ramekins or dessert glasses, cover and refrigerate for at least six hours or overnight until set.

   Chill raspberry mousse for at least six hours · 360 minUses All the cooled base · 500 ml whipping cream for mousse

6. 6

   Step 6: Wash the separate extra raspberries and scatter them over the chilled set mousses. Serve cold as eight portions; keep any portions not being served refrigerated.

   Uses All eight set mousses · Extra fresh raspberries for decorating, as desired