Raspberry mousse

• 1 lb (450 g) raspberries
• 4 tablespoons water

Press the fruit through a nylon sieve to make a Purée and set aside. Put the water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Then, stir over low heat until the gelatine has dissolved. Do not boil. Draw the pan off the heat.

Beat the cream cheese and sugar in a mixing bowl until soft and blended. Stir in the raspberry Purée. Pour the gelatine in a thin st