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Method:
Put the gelatine in a small bowl with
the lemon juice and leave to soften for 5 minutes. Stand the bowl in a
pan of hot water until dissolved (or dissolve briefly in the
microwave). Meanwhile, break up the jelly and dissolve in 300 ml of
the cider in a saucepan or in the microwave. Peel the apple and cut
into very thin match-sticks. Add to the dissolved jelly. Stir in the
dissolved gelatine and the remaining cider. Divide the raspberries
between four glass serving dishes. Pour the jelly and apple mixture
over. Leave until completely cold, then chill until set.
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