Layered Raspberry Mousse

500g Ochard Gold Luscious Raspberries, thawed (reserve some for decoration)

2 tsp gelatine powder

2 TBsp cold water

2 TBsp icing sugar

2 TBsp caster sugar

Zest from 1/2 lemon

250ml whipped cream

Place half the raspberries in a bowl with the icing sugar and stir to coat.

Soak the gelatine in the cold water for a few minutes, then heat gently until dissolved. Place the remaining half of the raspberries and caster sugar in a separate saucepan and heat gently until the sugar has dissolved. Add the gelatine mixture to the pan and stir well.

Allow to cool slightly then with a stick blender, puree the mixture until smooth. Leave to cool, then fold in the lemon zest and the whipped cream.

In each serving dish/glass, layer the sugared raspberries with the raspberry mousse and finally decorate with the reserved raspberries.

Chill for at least 6 hours before serving.