Layered raspberry mousse Raspberries Kirsch or raspberry liqueur Icing sugar Leaf gelatine Caster sugar Double cream

Mint & Raspberries Crme Chantilly

Method 1. Decorate the glasses by pouring 1 tbsp of the liqueur onto a small plate. Dip the rim of the glasses into the liqueur and then into some caster sugar. Allow to dry. 2. Put 1 punnets of raspberries into a bowl. Pour over the liqueur and icing sugar and stir gently, until the icing sugar has melted. Leave to stand whilst making the mousse.

500g 3tbsp 2tbsp 2 2tbsp 150ml To garnish to pipe

3. Place the gelatine in a bowl of cold water to soften, making sure that it is completely submerged. 4. Gently pulse the rest of the raspberries in a food processor until they are pulpy, but not completely pured. Pour into a saucepan with the caster sugar and heat gently until the sugar has melted.

5. Whilst the raspberries are still hot, lightly squeeze the water out of the gelatine and stir into the raspberries. Transfer the mixture into a bowl and leave to cool (you can place over a bowl of iced water to speed things up). 6. When the raspberry mixture is cold and starting to set, whisk the cream to soft peak consistency and gently stir it into the raspberry mixture.

7. Next assemble the mousse by putting half of the liqueur raspberries in the bottom of the glasses, top with half of the mousse, repeat and chill until set. 8. Decorate with a rosette of crme Chantilly fresh raspberries and a sprig of mint.