Raspberry mousse

Step 1: Begin by placing the gelatine leaves into a bowl and cover them with warm water to soak for about 5 minutes. This softening process allows the gelatine to bloom properly. Once soaked, drain the gelatine leaves and gently squeeze out any excess water to prepare for dissolving. Step 2: Place the fresh raspberries into a saucepan over medium-low heat along with the caster sugar and freshly squeezed lemon juice. Cook gently for 5 to 6 minutes until the raspberries have completely broken down into a luscious purée, stirring occasionally. To achieve an impeccably smooth texture, push this mixture through a fine sieve set over a bowl, carefully discarding the seeds. While still warm, stir in the softened gelatine leaves until fully dissolved. If the gelatine resists dissolving, transfer the mixture into a clean saucepan and warm it gently over low heat, stirring until smooth. Allow this vibrant raspberry mixture to cool for approximately 15 minutes; this step helps ensure your mousse sets perfectly. Step 3: Using an electric whisk, whip the cold whipping cream to soft peaks—look for cream that holds its shape softly but still moves fluidly. Gently fold the whipped cream into the cooled raspberry purée, combining them with care to maintain the airy texture. Spoon the pink mousse mixture into individual ramekins or moulds and place them in the refrigerator. Chill the mousse overnight or for at least 6 hours to set fully. For an elegant finish, serve topped with fresh raspberries scattered over the surface. Tip: For extra flair, dust lightly with powdered sugar or add a sprig of mint as a garnish.