4 sheets leaf gelatine
600ml lactose free milk
50g caster sugar, plus 2 tbsp for compote
2 tsp vanilla extract or rosewater
Serves - 4
Soak the gelatine for 10 mins in enough cold water to cover the leaves.
Bring the lactose free 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 lactose free milk until it has dissolved.
Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
Put half the raspberries in a pan with 2 tbsp sugar, then bring to a simmer.
Gently cook for about 5 mins until the raspberries are tender, but not pulpy. Remove from the heat, then leave to cool.
Turn the jellies out onto 4 plates, then spoon compote around the edge, topping with the remaining raspberries.
Recipe adapted from: Good Food