Raspberry Mousse

Steps

1. Soak gelatine leaves in a bowl of warm water for 5 minutes. After soaking, drain and gently squeeze out excess water.
2. In a saucepan over medium-low heat, combine raspberries, caster sugar, and the juice of 1 lemon. Cook for 5-6 minutes until the raspberries have completely softened. Strain the mixture through a sieve into a bowl, discarding the seeds. Stir in the gelatine leaves until fully dissolved (if not dissolving, gently heat the mixture in a clean saucepan until dissolved). Allow to cool for 15 minutes.
3. Whip whipping cream until soft peaks form using an electric whisk. Carefully fold the whipped cream into the cooled raspberry mixture. Spoon the mousse into ramekins or molds and refrigerate for at least 6 hours or overnight. Serve with additional raspberries on top.