Raspberry Mousse

Instructions

1. 1

   Soak Gelatine Leaves

   5 min

   Start by placing gelatine leaves into a bowl filled with warm water. Allow them to soak for about 5 minutes until they become soft. Once ready, carefully drain the leaves and gently squeeze them to remove any excess water, ensuring they are well-hydrated and ready for use.

2. 2

   Cook Raspberry Mixture

   ~7 hr

   In a saucepan set over medium-low heat, add the raspberries, caster sugar, and the juice of 1 lemon. Stir gently as the mixture cooks for about 5-6 minutes, or until the raspberries are thoroughly softened and broken down. Once cooked, strain the mixture through a fine sieve into a bowl to remove the seeds, then stir in the soaked gelatine leaves until they are completely dissolved. If the gelatine does not dissolve easily, return the mixture to a clean saucepan over low heat until it does. Let the mixture cool for approximately 15 minutes before proceeding to the next step.

3. 3

   Whip and Fold Cream

   8 min

   Using an electric whisk, whip the whipping cream in a mixing bowl until soft peaks form, which should take about 3-4 minutes. Gently fold the whipped cream into the cooled raspberry mixture with a spatula, incorporating it slowly to maintain the light texture. Once combined, spoon the mousse into individual ramekins or molds, cover, and place in the refrigerator for at least 6 hours or overnight to set properly. For a delightful presentation, serve with additional raspberries on top.