Raspberry mousse

step 1

Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins. Drain and squeeze out any excess water.

step 2

Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Cook for 5-6 mins until the berries have completely broken down. Push the mixture through a sieve set over a bowl, discarding the seeds. Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Set aside to cool for 15 mins.

step 3