Galaxy Raspberry Hazelnut Dream Mousse

1.In a small bowl, sprinkle the gelatin powder over 30ml of cold water and let it bloom for about 5 minutes.

2.In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds, then let cool slightly.

3.In a mixing bowl, whisk together the mascarpone cheese and vanilla extract until smooth. In another bowl, whip the heavy cream until soft peaks form.

4.Dissolve the bloomed gelatin in a microwave for about 10 seconds or until melted, then quickly mix it into the raspberry puree. Fold the raspberry mixture into the mascarpone mixture until well combined, then gently fold in the whipped cream until no streaks remain, creating a light and airy mousse.

5.In a separate bowl, combine the crushed digestive biscuits, finely chopped hazelnuts, and melted butter. Mix until the ingredients are evenly coated and crumbly.

6.Press the hazelnut-biscuit mixture into the bottom of serving glasses or bowls to form a crunchy base. Chill in the refrigerator for about 15 minutes to set.

7.Once the base is set, spoon the raspberry mousse over the hazelnut base, filling the glasses to the top. Smooth the surface with a spatula.

8.Refrigerate the mousse for at least 2 hours or until fully set. Just before serving, sprinkle a generous amount of edible glitter on top for a magical galaxy effect.