Raspberry mousse

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the gelatine leaves in a mixing bowl, cover with warm water and leave to soak for 5 mins. Tip into a colander and drain and squeeze out any excess water.
2. 2Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice. Let it cook for 5-6 mins until the berries have completely broken down.
3. 3Push the mixture through a sieve set over a bowl, discarding the seeds.
4. 4Stir through the gelatine leaves until dissolved (if they don’t dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Keep to one side to cool for 15 mins.
5. 5Whip 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.
6. 6ServeServe with raspberries scattered over the top.