Blood Orange and Apple Cider Jellies with Raspberries
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Step 1: Place the blood orange juice, Apple Cider and sugar into a medium sized saucepan over a high heat.
Step 2: Stir to dissolve the sugar, then bring to simmering point and remove from the heat.
Step 3: Meanwhile, soak the gelatine leaves in a large bowl of cold water for approximately 4 minutes. Once they have softened, remove from the water and squeeze out any excess moisture.
Step 4: Add the gelatine leaves to the warm blood orange juice mixture, stir well and strain into a jug. Set aside to cool to room temperature.
Step 5: Divide the raspberries between 4 serving glasses (reserving a couple for garnishing), then carefully pour over the orange jelly mixture evenly between the glasses.
Step 6: Place into the fridge for at least 4 hours to set, then remove from the fridge and garnish with fresh raspberries to serve.
300ml blood orange juice
330ml apple cider
2 tbspn caster sugar
6 gold strength gelatine leaves 2g each
2 punnets fresh raspberries