Blitz the frozen raspberries in a blender or food processor, then run them through a fine mesh sieve over a mixing bowl and set aside.

Have a further 2 mixing bowls available, add egg yolks too the one mixing bowl and the egg whites too the other mixing bowl. Whisk the 4 egg yolks with 75g white sugar and then use your Kenwood food mixer too whip up double cream. Can automatically whisk the raw egg yolks and sugar in the Kenwood food mixer as well, need too be whisked for about 5 minutes

Add raspberry puree to the sweetened beaten egg yolks, then follow the gelatin packet instructions to add gelatin leaves next. Add some whipped up double cream and blend with a plastic spatula.

Clear and clean your Kenwood food mixing bowl - dry the bowl with a tea towel and then add the 4 egg whites and then whip them up with the Kenwood whisk attachment - with the electric mains Kenwood food mixer on - add some of the stiff egg white too the rest of the raspberry mousse - turning quite firmly with the plastic spatula or wooden spoon and then gently fold the rest of the stiff egg whites into the raspberry mousse. Can use a metal dessert spoon too gently fold in

Distribute into equal amounts within wine glasses and then store in a cold fridge until they are set. Mine were set in the fridge about 13 hours later