8 sheets of gelatine
650ml clear apple juice
Pour the apple juice into a large saucepan and heat until simmering. Simmer for 1 min, until warm. In a bowl, cover the sheets of gelatine with cold water and leave to stand for 5 mins. Drain, squeezing the water out of the gelatine sheets, and add to the apple juice. Stir, then allow to cool to room temperature.
Pour the apple juice into a 1 litre jelly mould, then add the raspberries. The fruit should not fill to the top of the jelly. It floats in the liquid, so when the jelly is turned out, the top quarter is just jelly.
Chill for at least 5 hrs. Turn out onto a plate, giving the top of the mould a tap to release the jelly. If removing the jelly is a problem, place the mould in a bowl of boiling water for 2 secs, then turn out. Serve straightaway.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.
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