1. Heat sugar, water and 200g raspberries in a pan until sugar is dissolved than put in a blender.
2. Soak the gelatine.
3. Strain raspberry mixture trough a sieve to into a pan.
4. Stir the gelatine into raspberry mixture.
5. Place a layer of raspberries on base of tin and ladlspoon over the jelly.
6. Leave to settle in fridge for 1 hour, then layer over more raspberries, pour over more jelly and leave for another hour. Repeat till all the raspberries and jelly used up.
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