Simple summer berry mousse

Put the 300g strawberries and 200g raspberries in a food processor or high-speed blender and whizz to a purée. Set a sieve over a medium pan, then push through the berry purée (discard the seeds). Stir in the sugar and set over a medium-low heat, stirring occasionally, until just simmering (don’t allow to boil). Meanwhile, put the gelatine leaves in a bowl of cold water and leave to soak for 5-7 minutes. Remove the berry mixture from the heat, then squeeze the water from the gelatine leaves and stir them into the berry mixture until dissolved. Transfer to a large bowl to cool completely (about 1 hour at room temperature).

In another large bowl, use a balloon whisk or electric hand mixer to whip the double cream and lemon zest almost to soft peaks. Still using the balloon whisk, carefully fold the cream through the cooled berry mixture until combined and no streaks remain. Divide evenly between 4 glasses (about 250ml each), then chill in the fridge to set for at least 3 hours, or overnight.

To serve, top with the 100g strawberries and 100g raspberries, the crumbled shortbread and mint leaves