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.