Iced raspberry mousse

Ingredients

2 sachets gelatine
125ml/l4fl oz water
425g/15oz frozen raspberries in natural juice
175g/7oz low-fat natural yoghurt
½ tsp grated orange rind
3 egg whites
75g/3oz granulated sugar
Garnish:
fresh raspberries
mint leaves
decorative flowers

Method

1. In saucepan or microwave-safe dish, sprinkle gelatine over water and let stand for 5 minutes to soften.
2. Heat over low heat or microwave at medium (50%) power for 50 seconds or until gelatine has dissolved.
3. In food processor or blender, purée raspberries (if using unsweetened, add about 25g/1oz sugar). Transfer to bowl and stir in gelatine mixture, yoghurt and orange rind. Refrigerate until mixture begins to set or is consistency of raw egg whites.
4. In large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Whisk about a quarter of beaten whites into raspberry mixture, then fold in remaining whites.
5. Divide among prepared dishes. Cover and refrigerate for at least 1 hour before serving. Garnish with raspberries, fresh mint and flowers.