Mary Berry's light raspberry mousse recipe
 Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day! 4 leaves gelatine 300g/10½oz raspberries4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double creamfew raspberries, for garnish 4 leaves gelatine 300g/10½oz raspberries 4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double cream few raspberries, for garnish Method Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Decorate with raspberries and serve straight from the fridge. Recipe tips This recipe can be made up to a day ahead. It is not suitable for freezing.