Raspberry mousse

Reduce the raspberry puree by 50% in a large pot, to double the intensity of flavour and colour, until very thick, almost like a coulis. Transfer to a bowl and set aside.

Put the milk in a saucepan, add the sugar and egg yolks.

Cook to 82 to 83 C (180 to 181 F), as for a traditional custard; when nearly at temperature, reduce the heat to the minimum to avoid overcooking.

Stop at 82.6 C (180.7 F) and remove from the heat.

Immediately mix in the gelatin mass to stop the cooking; once dissolved and combined, transfer to a clean bowl.

Mix the reduced raspberry puree into the creme anglaise.

Whip the cold whipping cream (3 to 4 C, 37 to 39 F) in the mixer bowl.

With the raspberry base at 25 C (77 F), mix in some of the whipped cream to loosen it, then mix in the rest with a silicon spatula until smooth, homogenous and airy.