Raspberry ombré mousse with candyfloss

Soak the gelatine in cold water until soft, about 10 minutes.

Place the raspberries, castor sugar and orange blossom water in a food processor and blitz until smooth. Strain through a fine sieve over a bowl. Use the back of a spoon to push the pulp through the sieve. Discard the seeds.

Squeeze the water from the gelatine leaves and melt in the microwave on medium power for 20 seconds. Whisk the gelatine into the raspberry purée. Set aside.

Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Stir in the vanilla.

Whip the cream until stiff. Gently fold in the melted chocolate. Add the raspberry mixture and stir until combined.

Divide the raspberry mixture evenly among 3 bowls and tint with food colouring to create 3 different shades of pink. Spoon each mixture into a piping bag.

Starting with the darker shade, pipe an even layer of raspberry mousse into 6 serving glasses or 6 round dessert ring moulds lined all around the sides with 7cm deep acetate strips. Freeze for 15 minutes. Repeat this process with the medium shade in the middle and the lighter shade on top. Place in the fridge to set overnight.

Unmould and remove the acetate strips from the ring moulds (if using) and top each mousse with candyfloss to serve.