Raspberry Mousse

Serves 4 (½ cup capacity moulds)

Ingredients:

·      80ml cold water

·      2 tsp grass-fed powered gelatin

·      400ml unsweetened coconut milk 

·      125g raspberries, fresh or frozen & thawed

·      1 tbsp rosewater (optional)

·      1 tsp vanilla extract 

·      Topping: granola, extra berries or sliced banana, chai seeds, natural or coconut yoghurt, bee pollen, nuts and seeds or cacao nibs.

Method:

1)    Pour the cold water into a medium heatproof bowl. Sprinkle the gelatin over the surface in an even layer. Set aside for 10mins to bloom.

2)    Combine the coconut milk and raspberries in a blender and blend until smooth. Strain through a sieve into a medium bowl. Add the rosewater (if using), vanilla and stir to combine.

3)    Set the bowl of gelatin over a saucepan of barely simmering water. Gently heat the gelatin, stirring occasionally, until it dissolves.

4)    Remove from the heat and gradually pour into the raspberry-coconut mixture, stirring continually to combine.

5)    Pour the mixture into glasses or containers. Refrigerate for 4 hrs, or until set and holds its shape.

6)    Top with desired extras and enjoy!