Raspberry jellies with fresh mint cream

Makes 9-10

Syrup:

225g (8ozs) sugar

225ml (8 fl ozs) water

4 sprigs fresh mint

1 dessertspoon framboise

1 tbsp freshly squeezed lemon juice

3 rounded tsp gelatine

3 tbsp water

450g (1 lb) fresh raspberries

Mint Cream:

15 mint leaves approximate

1 tbsp lemon juice

150ml (5 fl ozs) cream

Mint leaves and raspberries for garnish

9-10 round or oval moulds — 3fl.oz. capacity (2½x1¼ins/6.6x 3cm)

Make a syrup by bringing sugar, water and mint leaves slowly to the boil. Simmer for a few minutes, allow to cool, add Framboise and lemon juice.

Meanwhile brush the inside of the moulds with non-scented oil. I use light peanut or sunflower oil. Sponge the gelatine in the water, then place the bowl in a pan of simmering water until the gelatine is completely dissolved.

Remove the mint leaves from the syrup, then pour the syrup onto the gelatine. Add the raspberries and stir gently. Fill immediately into the lined moulds. Smooth them over the top so they won’t be wobbly when you unmould them onto a plate. Put them into the fridge and leave to set for 3-4 hours.

Meanwhile make the mint cream.

Crush the mint leaves in a pestle and mortar with the lemon juice, add the cream and stir. The lemon juice will thicken the cream. If the cream becomes too thick add a little water.

To serve: Spread a little mint cream on a chilled a white plate, unmould a raspberry jelly and place in the centre. Place five mint leaves on the mint cream around the jelly. Decorate with a few perfect raspberries, repeat with the other jellies. Serve chilled.