Light raspberry mousse

1. 1

   Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water.

2. 2

   Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.

3. 3

   Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds.

4. 4

   Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4-5 minutes.

5. 5

   Whip the cream to soft peaks in a separate bowl.

6. 6

   Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream.

7. 7

   Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest.

8. 8

   Spoon into a 1.2 litres/2 pint bowl or 4-6 glasses. Place in the fridge for 4 hours, or until set.

9. 9

   Decorate with raspberries and serve straight from the fridge.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.