RASPBERRY AND ICE CREAM JELLY
1¼ cups water 2 tbsp gelatine powder 150g raspberries, puréed and strained 1½ cup low-carb vanilla ice cream, softened desiccated coconut, to garnish
1. Place ¼ cup water in a small bowl, sprinkle the gelatine on top and let it stand until it has set. Place the raspberries in a small pot, add 1 cup water and bring it to a simmer, add the set gelatine and stir until the gelatine has dissolved completely. Remove the pot from the heat and let it cool slightly. 2. Add the softened ice cream to the pot and stir until it has completely melted and combined. Pour the mixture into 4 serving dishes and chill them in the fridge until the mixture has set. 3. To serve: Serve the jelly chilled with coconut sprinkled on top.