Place the can of evaporated milk in the refrigerator over night, if possible. Reserve a few raspberies for deocration and process the rest with the juice in a food processor until smooth.

Sieve to remove pips.

Dissolve the gelatine in 150ml ( 1/4 pint) boiling water. Once it is dissolved, make up to 300ml ( 1/2 pint) with the fruit puree and juice from the canned peaches. Place aside to cool.

Arrange peach slices in the base of a 600ml (1 pint) jelly mould or glass bowl, reserving 2 for decoration.

Whisk the chilled evaporated milk until light and fluffy.

Continue whisking, adding gelatine mixture slowly. Put aside until it starts to thicken.

On thickening, pour over the peaches. Place in the refrigerator to set, 1-1 1/2 hours.

Blend a little of the puree mixture with the cornflour, gradually adding the remaining liquid. Place over a moderate heat and bring to the boil, cook until the mixture thickens. Set aside to cool.

Spoon a little of the coulis onto a plate and turn out the mousse.

Decorate and serve with raspberry coulis.

as well as an ordinary one.