Raspberry mousse

Keep some of the raspberries aside for decoration and tip the rest of them into a food processor with the sugar. Whizz to a purée, then push it through a fine-mesh sieve. Soak the gelatine leaves in cold water. Heat a little of the cream, add the squeezed-out gelatine and swirl it until it melts. Whip the cream to soft peaks. Stir the gelatine into the raspberries, then fold this into the cream. Spoon the mixture into six small glasses and chill for at least an hour.

Make the biscuits by whizzing the mint with the sugar until the mint is broken up, then add the butter and cream together. Beat in the eggs, flour and baking powder (add 1 tbsp water if the dough is dry). Cover and chill for at least an hour.

Heat the oven to 200C/fan 180C/gas 6. Roll out a portion of the dough on a floured surface to 5mm thick and cut out biscuits. Put them on a baking sheet lined with baking parchment, spacing them apart, and bake for 8–10 minutes until very lightly golden. Leave to cool on the sheet before lifting them off. When you have enough biscuits, freeze the left-over dough in portions.

Decorate the mousse with raspberries and serve with the mint biscuits.