4 sheets leaf gelatine
300ml lactose free milk
300ml lactose free cream
50g caster sugar, plus 2 tbsp for compote
2 tsp vanilla extract or rosewater
Soak the gelatine for 10 mins in enough cold water to cover the leaves.
Bring the lactose free cream and milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar.
Remove from the heat and stir in the vanilla extract or rosewater.
Remove gelatine from soaking water, squeeze out water, then stir into the milk mixture until it has dissolved.
Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
Put the half the raspberries in a pan with 1 tbsp sugar, then bring to a simmer. Gently cook, then remove from the heat, and leave to cool.
Just before serving add the remaining half of the raspberries. Turn the jellies out onto 4 plates, then spoon compote around the edge.
Recipe adapted from: Good Food
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