This mousse is pure summer: light, fragrant and delicious — everyone will want the recipe. St-Germain elderflower liqueur (70cl for £20) is available from Harvey Nichols Wine Shops.

Serves 6

For the mousse

11g gelatine sheets

5 tbsp St-Germain elderflower liqueur

Zest of 1 large organic lemon, finely grated

125g full-fat crème fraîche

450g sheep’s-milk natural yoghurt

2 medium egg whites

85g caster sugar

For the raspberries

750g raspberries

4½ tbsp caster sugar, or to taste

3 tbsp elderflower liqueur, or to taste

Place the gelatine sheets in a bowl and cover with cold water. Leave for 5 minutes, then drain. Measure 5 tbsp elderflower liqueur into a small saucepan and bring to the boil. Pour over the gelatine and stir with a teaspoon until melted. Leave to cool slightly.

Place the lemon zest in a large bowl with the crème fraîche. Lightly whip until it forms soft peaks. In a separate bowl, whisk the yoghurt until smooth, then gradually whisk a little into the warm gelatine. Whisk the yoghurt-gelatine into the rest of the yoghurt, then fold this into the crème fraîche.

Place the egg whites in a clean, dry bowl and, using a clean, dry whisk, immediately whisk them until they form soft peaks, then add the sugar and continue to whisk into glossy peaks. Fold this into the yoghurt mixture. Tip into a serving bowl, cover and chill for 5-6 hours until set.

When you’re ready to serve, toss the raspberries in the sugar and elderflower liqueur and serve with the mousse.

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