|500 millilitres||Hot water|
|30 grams||Gelatine soaked in 2 tbsp cold water for; (1 oz)|
|; 1 minute|
|60 grams||Caster sugar; (2 oz)|
|250 millilitres||Elderflower cordial|
|1 medium||Lemon; juice only|
|200 millilitres||Champagne sorbet; (200 to 300)|
|4||Thin almond biscuits; (optional)|
Begin with making the jelly. Heat water in a non-reactive saucepan, when a simmer is reached add the soaked gelatine and stir until dissolved. Remove saucepan from the stove before stirring in the sugar followed by the elderflower cordial. Place saucepan in a cool place, allow to become quite cold.
Whilst the jelly chills, select whatever glasses or bowls you may have and which are desirable in appearance. Place 3 raspberries in the bottom of each glass and place the glasses onto a tray then refrigerate.
You may wish to pipe a swirl of melted chocolate around the inside of your chosen glass. This looks nice but is by no means essential. When the jelly is quite cold fill the glasses with it allowing around 200ml per person.
Chill for several hours until set, or overnight if possible.
To serve, scoop a medium sized ball of champagne sorbet onto each jelly, decorate with a thin almond biscuit if desired, together with a sprig of mint.
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