- Flavourless oil, such as groundnut, for greasing jelly mould
- 5/6 Gelatin leaves (depending on size, you need enough for 600ml if liquid)
- 500g Fresh Raspberries (or whatever you want to use)
- 140g of caster sugar
- juice 1 lemon
- Whole berries and mint leaves for garnishing
- ice cream or cream for serving
Lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a bowl of cold water, one at a time so they don’t stick together. Leave to soak.
Meanwhile, pour 300ml water into a saucepan. Add the caster sugar, heat gently over a medium heat for a few minutes until sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering. Cook for 5 mins until the raspberries break down. Stir well, but don’t mash. Pour the mixture through a sieve. Stir in the lemon juice, then either top up or take away some mixture to ensure you have 600ml of liquid. Squeeze the water out of the gelatine leaves, add to the raspberry mixture. Stir well until gelatine dissolves, then pour into mould. Leave to cool and then place in the fridge overnight.
When you’re ready to serve, warm the outside of the mould gently, before upturning the mould onto a serving place. Garnish the jelly with extra berries and mint leaves and serve with cream or ice cream.