Raspberry & Cream Jellies

Method

1. Bloom the gelatin. Take two small containers, put 120ml water in each and slowly sprinkle 30g of gelatin into each container of water. Leave to bloom whilst preparing the other ingredients, stir often.
2. Place the raspberries in a small saucepan and heat gently while squashing them with your spoon to release the juices. Add the Sweetnz blend and stir to dissolve, then add in the Sweetnz Raspberry Drops.
3. Strain through a sieve to remove seeds, add a squeeze of lemon juice.
4. Make sure you have about 240ml of liquid, if not top up with a little water.
5. Return to the pan and heat gently, add one of the bowls of gelatine and stir until the gelatin is dissolved. Keep this very slightly warm - in other word don’t let it cool so much that it sets.
6. In a separate pan, add the cream and heat to a gentle simmer. Add 20g of Sweetnz blend and stir until dissolved, then add the Sweetnz Vanilla Drops.
7. Whilst still warm add the other bowl of gelatine and stir until dissolved.
8. Set your jellies mould out on the bench, you cab use a silicon ice cube tray.
9. Pour your raspberry mixture into a jug to make pouring into the mould easy.
10. Fill the moulds to about half way and place in the freezer for a minute or two to set. (Do not leave to freeze)
11. Meanwhile pour your cream mixture into jugs (this should still be just warm)
12. Once your bottom layer has set, gently pour your top layer over and either refrigerate to set. (you can also put them in the freezer again just for a minute or two, to speed up the setting process).
13. Jellies should be fully set after about 4 hours in the fridge. Store, in a container, in the refrigerator for up to 2 weeks.