Instructions: Cut the fruit into small pieces and puree in a food processor or liquidiser until smooth.

Sprinkle the gelatine into a cup containing 60ml (4 tbsp) warm water. Stir until it has soaked up the water. Place the cup into a pan of barely simmering water and stir until it has dissolved. Strain into the fruit puree, add the Kirsch and mix.

Lightly whip the cream until just floppy and not too thick. Fold into the puree.

Place the eggs, egg yolks and sugar into a mixing bowl and place over a pan of simmering water. Whisk until the mixture is light and thick enough to leave a ribbon trail for 10 seconds when the whisk is lifted out of the mixture. Place the bowl on top of a bowl of chilled water or ice cubes.

Whisk until the mixture is cool, then gently fold in the fruit puree. Pour into a serving dish or mould and chill until set. Decorate with whipped cream.

To prepare the sauce, place the raspberries in a food processor or liquidiser and process until smooth. Sieve and stir in sugar to taste.

Serve with the mousse.

Note:
This recipe contains lightly cooked eggs and is therefore not suitable for the very young, pregnant women, the elderly or those with weak immune systems.

Variation:
To make a peach and nectarine brulee, peel 4 peaches and 4 nectarines, cut into pieces and place in the base of a heat-proof serving dish. Cover the fruit with a layer of amaretti and then with 500ml (18floz) creme fraiche.

Sprinkle with demerara sugar and place under a hot grill until caramelised.

Hints and Tips:
Ensure the eggs are at room temperature. For the best flavour make the day before.

NOTES : A rich, light, smooth and creamy mousse flavoured with peaches and nectarines.

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