Raspberry Mousse

Ingredients

• 350 gRaspberry
• 60 gSugar
• 30 mlLemon juice
• 500 mlCream
• 4 gGelatin

Instructions

1. 1

   Prepare gelatin

   • Place the gelatin sheets in a bowl, cover with warm water and leave to soak for 5 minutes.
   • Drain and gently squeeze out excess water.
2. 2

   Make raspberry purée

   • Put raspberries, sugar and lemon juice into a pan over medium-low heat.
   • Cook for 5–6 minutes until the berries have completely broken down.
   • Press the mixture through a fine sieve into a bowl to remove the seeds.
   • Stir in the soaked gelatin until dissolved. If necessary, warm gently (do not boil) until the gelatin is fully dissolved.
   • Leave the purée to cool for about 15 minutes.
3. 3

   Whip cream and finish

   • Whip the cream to soft peaks using an electric whisk.
   • Gently fold the whipped cream into the cooled raspberry purée until combined and airy.
   • Spoon into ramekins or molds and chill for at least 6 hours or overnight.
   • Serve topped with fresh raspberries.