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Method

1. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water.

2. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.

3. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds.

4. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes.

5. Whip the cream to soft peaks in a separate bowl.

6. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream.

7. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest.

8. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set.

9. Decorate with raspberries and serve straight from the fridge.