Ingredients
RASPBERRY JELLY
5 leaves leaf gelatine
500g frozen raspberries
150g caster sugar
1 punnet fresh raspberries
MINT JELLY
200g caster sugar
1 large bunch mint leaves
3½ leaves leaf gelatine
3 limes, juiced
1. To make the raspberry jelly, soak the gelatin in cold water until softened. Put the frozen raspberries, sugar and 400ml 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, heat and add the gelatin (squeeze out excess water) until dissolved. Strain into a jug and leave to cool.
2. Leave the raspberry jelly mix until it has started to thicken then stir in the fresh raspberries and pour into a 1-litre mold. Chill until just set (about 4 hours).
3. For the mint jelly, put the caster sugar in a pan with 200ml water. Heat gently until dissolved, and then simmer for a couple of minutes. Add the mint and leave to infuse for 10 minutes.
4. Strain into a clean pan, heat and add the gelatin until dissolved. Add the lime juice. Strain into a jug and cool. Pour on top of the raspberry jelly then chill again until completely set. Turn out to serve. Serve with extra raspberries if you like.
