6white peaches, halved and stones removed1 tbsplemon juice110 gm (½ cup) caster sugar80 ml (1/3 cup) Cointreau1½ leaves gelatine (titanium strength), softened in cold water250 ml (1 cup) pouring cream125 gm raspberries
Coarsely chop 3 peaches, toss in lemon juice and process in a food processor with sugar and ¼ cup Cointreau until smooth, then transfer to a bowl.
Heat ½ cup peach mixture in a small saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Fold gelatine mixture into remaining peach mixture and refrigerate for 10 minutes or until starting to set.
Whisk cream until soft peaks form, fold through peach mixture, divide among 6
small serving bowls and refrigerate for 3 hours or until set.
To serve, thinly slice remaining peaches and place in a bowl. Drizzle peaches with remaining Cointreau, add raspberries and toss to combine. Arrange peach and raspberry salad over mousse and serve immediately.