RASPBERRY JELLY Serves 4

1. BRUSH 4 x 125ml jelly moulds with ½ tsp oil. Warm 250ml water and 7tbsp caster sugar, stir till dissolved. Add 400g raspberries, simmer for 5min. Soak 6 gelatine leaves in cold water for 5min. 2. Sieve cooked raspberries (discard pulp). Add 4tsp lemon juice and water to increase volume to 500ml. 3. Squeeze water from gelatine. Stir leaves into warm mixture. Pour into moulds and chill till set. 4. Serve with ice cream.