Raspberry Mousse And Summer Berries

1. 1

   Strain the juice from the rasps into a measure jug and make up to 1/2 pint with water if necessary.

2. 2

   Put the juice in a pan and bring to boiling point.

3. 3

   Remove from the heat and add the jelly and stir until dissolved.

4. 4

   Leave the jelly to cool until just beginning to set.

5. 5

   Sieve the rasps to make a puree.

6. 6

   Put the cream and lemon juice in a bowl and whisk until it forms soft peaks.

7. 7

   Fold in the puree and cooled jelly and mix well and divide between 6 individual jelly moulds. Refridgerate for 4 hours.

8. 8

   Turn out each mousse onto a plate (it helps if you place the moulds in the freezer for 30 minutes, then the mousse slips out more easily) and decorate with fresh rasps and blueberries.

* Per serving · 4 servings · Values may vary.