Raspberry valentine mousse

Make the sponge base. Set the oven to 180°C/gas 4. Lightly butter a loose-bottomed heart shaped cake ring. Place the eggs and sugar into a bowl and set over a pan of barely simmering water. Using a hand held electric whisk, beat the mixture until light and fluffy. Fold in the flour. Spoon the mixture into the prepared tin and bake for 20 to 30 minutes until golden and springy to the touch. Leave to cool and turn out onto a cooling rack.

For the mousse, cover the gelatine leaves in cold water and leave to soak for 5 minutes. Place the raspberry purée and milk powder into a saucepan and heat to almost boiling point. Remove from the heat.

In a separate bowl mix together the sugar and egg yolks. Add the hot raspberry mixture to the eggs, stirring continuously until smooth. Remove the gelatine from the soaking liquid and gently squeeze out any excess water. Add the gelatine to the raspberry mixture and stir until completely dissolved. Leave to cool.

Combine the raspberry liqueur and cream together in a large bowl and whip into soft peaks. Carefully fold into the cooled raspberry mixture.

Make the raspberry glaze. Soak the gelatine in cold water for 5 minutes. Place the raspberry purée into a small saucepan and heat gently until almost boiling. Remove from the heat and add the raspberry liqueur. Squeeze any excess water out of the gelatine and stir into the raspberry puree until dissolved. Leave to cool.

To assemble the mousse, cut the heart shaped sponge in half horizontally, through its centre and place one half back in the ring. Spoon the mousse over the sponge and freeze overnight.

Shortly before serving, remove the mousse from the freezer and pour over the raspberry glaze. When the glaze has set, turn the mousse out and decorate with fresh berries.