100g Natvia sugar
Approx. 12g – 4 sheets leaf gelatin
125 fresh raspberries
1 tbs mint, chopped
Strawberry coulis ingredients:
1 punnet of strawberries
1 tbsp. of honey
1 tsp. of cinnamon
Soak the gelatin in cold water for a minute or so until it has softened.
In a saucepan add the water and Natvia, bring to the bowl and let dissolve.
Squeeze out the water, add the gelatin to the syrup and stir until it has dissolved. Pour in the rosewater, then leave the jelly somewhere cool but do not let it set.
Divide half the raspberries between 4 jelly moulds, then pour the cooled, but not set, jelly in up to half way and place in the refrigerator for an hour or so to set.
In a blender place the strawberries, hone, cinnamon and blend until smooth.
Once the jelly is set, fill a bowl with almost-boiling water, dip the moulds in briefly, loosen the top of the jelly a little with your finger, turn the moulds over gently and carefully turn out on to plates.
Serve with some the strawberry coulis.