Instruction

• step 1 Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins
• Drain and squeeze out any excess water
• step 2 Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice
• Cook for 5-6 mins until the berries have completely broken down
• Push the mixture through a sieve set over a bowl, discarding the seeds
• Stir in the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved)
• Set aside to cool for 15 mins
• step 3 Whip the cream to soft peaks using an electric whisk, then gently fold this into the raspberry mixture
• Spoon into the ramekins or moulds and chill overnight, or for at least 6 hrs
• Serve with raspberries scattered over the top