Raspberry Mousse And Summer Berries

• 15 ounces raspberries tin of
• 1 packet raspberry jelly
• 6 ounces double cream
• 1 teaspoon lemon juice
• fresh raspberries
• blueberries

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

raspberry jelly, cream, lemon juice, fresh raspberries, blueberries

Taken from www.yummly.com/recipe/Raspberry-Mousse-and-Summer-Berries-1671687 (may not work)