8 sheets of leaf gelatine
150g golden caster sugar
Soak the gelatine in cold water until softened. Place 500g raspberries, caster sugar and 150ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan. Squeeze the excess water from the soaked gelatine and add to the pan, heat gently stirring until the gelatine has dissolved. Stir in the water and allow to cool. Once cold pour into a 750ml jelly mould and chill until beginning just beginning to set. Drop the remaining raspberries into the jelly and chill until completely set. Turn out to serve.
Other raspberry recipes in our May/June 2012 issue:
* Raspberry summer pudding
* Raspberry and coconut ice lollies
* Raspberry mousse
* No-boil raspberry jam
* Raspberry queen of puddings
* Raspberry tarts
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