Raspberry mousse

Method

1. Tear a 135g packet raspberry jelly into pieces, put in a jug and pour over 300ml boiling water. Add 1 tbsp caster sugar and stir to dissolve. Once the jelly has dissolved and the liquid has cooled, whisk in 100ml soured cream.
2. Whisk 250ml double cream to medium peaks, then whisk into the jelly mixture. Divide 300g defrosted frozen (or fresh) raspberries among 6 x 125 ml sundae glasses, retaining a few berries.
3. Pour the mousse mixture over the raspberries in each glass, top with the reserved fruit and leave in the fridge for a couple of hours or so to set.