Raspberry Mousse And Summer Berries

Directions

1. 1
   Strain the juice from the rasps into a measure jug and make up to 1/2 pint with water if necessary.
2. 2
   Put the juice in a pan and bring to boiling point.
3. 3
   Remove from the heat and add the jelly and stir until dissolved.
4. 4
   Leave the jelly to cool until just beginning to set.
5. 5
   Sieve the rasps to make a puree.
6. 6
   Put the cream and lemon juice in a bowl and whisk until it forms soft peaks.
7. 7
   Fold in the puree and cooled jelly and mix well and divide between 6 individual jelly moulds. Refridgerate for 4 hours.
8. 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.