AT A GLANCE
The secret to a shimmering, wobbling moulded jelly is knowing your gelatine, writes Lisa Featherby.
|01||Combine sugar, lemon juice, orange juice and 1 litre water in a large saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, then add raspberries.|
|02||Simmer until raspberries are pulpy (4-5 minutes), remove from heat and stand until cooled, then refrigerate for flavours to develop (overnight).|
|03||Transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid has drained (4-6 hours; discard solids).|
|04||Measure 1 litre raspberry liquid (reserve any remaining for another use), then soak gelatine in a bowl of cold water until soft (5 minutes). Transfer 250ml raspberry liquid to a small saucepan, bring to the simmer over medium heat (2-4 minutes), then remove from heat. Squeeze excess water from gelatine, add to pan and stir until dissolved.|
|05||Stir gelatine mixture through remaining raspberry liquid, pour into a 1-litre jelly mould and refrigerate until set (overnight).|
|06||Dip mould briefly in hot water, then turn out onto plate and serve.|
Note You'll need to begin this recipe 2 days ahead.