Step 1Simmer the fruit, sugar and lemon juice over a low heat.
Step 2Place in a sieve over a pan to separate the juice.
Step 3Keep the fruit pulp aside for a purée.
Step 4Soften the gelatine leaves and add to the juice until it melts.
Step 5Pour the fruit juice into a mould and allow to set in the refrigerator.
Step 6Serve with fruit, whipped cream and a white chocolate sauce.
- 1 kg Country Range Frozen Raspberries
- 100 g sugar
- 1 lemon (juice only)
- 4 gelatine leaves
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