INGREDIENTS

INSTRUCTIONS

Lightly grease a 1-litre (1 3/4 pint mould).
Make up the dessert whip as directed on the packet, using the skimmed milk.
Reserving a few for decoration, place the remaining raspberries in a
blender or food processor and blend until pureed. Pass through a sieve to
remove the seeds.
Stir 2 tablespoons of the puree into the whip mixture with the yogurt and
mix well. Sweeten the remaining puree to taste and reserve.
Sprinkle the gelatine over the water in a small bowl and leave to soak for
5 minutes. Place the bowl over a pan of simmering water and stir until the
gelatine is dissolved. Allow to cool slightly.
Stir the gelatine into the yogurt mixture. Add sweetener if necessary. Pour
into the mould and level the surface. Chill for 2 hours or until set.
Dip the mould into hot water (or hand-hot water if using a glass mould) and
leave for about 30 seconds.
Wipe the outside of the mould with a clean tea towel and place a serving
plate on top of the mould.
Holding the plate onto the mould, turn upside down and carefully lift the
mould off the mousse. Serve with the remaining raspberry puree poured over,
decorated with the reserved raspberries.
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