A simple yet luxurious dessert to enjoy this Valentine’s Day. Pair with one of these buttery biscuits for the ultimate treat.

Raspberry mousse
Ingredients (makes 8 desserts):
400g raspberries, plus extra to decorate
75g caster sugar
Juice of 1 lemon
2 gelatine leaves or Vege-Gel
500ml whipping cream, plus extra for decorating

Method:
1. Soak the gelatine leaves in a bowl of warm water for five minutes. Drain the water and squeeze any excess.

2. Put the raspberries, lemon juice and sugar into a saucepan and heat gently for 5-10 minutes until they are cooked through.

3. Pour into a sieve and press the mixture into a bowl. Discard the seeds. Stir through the gelatine leaves until they have dissolved.

4. Leave to cool for 20 minutes.

5. Whip the cream with an electric whisk until it holds soft peaks. Gently fold this into the raspberries.

6. Spoon into ramekins, cover with lids or beeswax wraps and put in the fridge for 4-5 hours or overnight.

7. Serve with extra whipped cream, raspberries and these delicious biscuits.

Chocolate-dipped biscuits
Ingredients (makes 18-20):
100g softened butter
150g self-raising flour
50g caster sugar
1-2 tsp vanilla essence
White chocolate and freeze-dried raspberries to decorate

Method:
1. Heat the oven to 180°C (fan 160°C/gas 4).

2. Line two baking sheets with greaseproof paper.

3. Beat the butter and sugar using an electric mixer until really light and creamy. Add the vanilla and mix again.

4. Add the flour and, using a round-bladed knife, mix together until it forms a large ball of dough.

5. Using a teaspoon, divide into 18-20 pieces weighing 15g each. Roll into balls and spread out onto the trays. Using a fork dipped in water, press down on each ball, making an indent of the fork. Bake for approximately 12 minutes until golden brown. Leave to cool on the trays.

6. Melt the white chocolate in the microwave, then dip the biscuits into it and sprinkle with freeze-dried raspberries.