Raspberry Mousse And Summer Berries - raspberry jelly

Method

• Strain the juice from the rasps into a measure jug and make up to 1/2 pint with water if necessary.
• Put the juice in a pan and bring to boiling point.
• Remove from the heat and add the jelly and stir until dissolved.
• Leave the jelly to cool until just beginning to set.
• Sieve the rasps to make a puree.
• Put the cream and lemon juice in a bowl and whisk until it forms soft peaks.
• Fold in the puree and cooled jelly and mix well and divide between 6 individual jelly moulds. Refridgerate for 4 hours.
• 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.