British Raspberry and Lemon Jelly Pots

Shopping list

• 200 g fresh raspberries

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• 60 g caster sugar

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• 500 ml water

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• 1 piece lemon — zested and juiced

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• 4 piece gelatine sheets — or 2 tsp powdered gelatine

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Step by step

1. 1

   Place the gelatine sheets in a small bowl of cold water and leave to soften for 5 minutes.

2. 2

   Meanwhile, put the raspberries, sugar, water and lemon zest in a saucepan and bring gently to a simmer over medium heat.

3. 3

   Simmer for 5 minutes, stirring occasionally, until the raspberries break down and release their juice.

4. 4

   Remove from the heat and stir in the lemon juice.

5. 5

   Squeeze out the excess water from the gelatine sheets and stir them into the warm raspberry mixture until fully dissolved.

6. 6

   Strain the mixture through a fine sieve into a jug, pressing gently on the fruit to extract all the liquid; discard the pulp.

7. 7

   Pour the strained jelly into four small serving glasses or pots.

8. 8

   Chill in the fridge for at least 4 hours, or until set firm.

9. 9

   Serve chilled, optionally topped with a few fresh raspberries.