INGREDIENTS

INSTRUCTIONS

Begin with making the jelly. Heat water in a non-reactive saucepan,
when a simmer is reached add the soaked gelatine and stir until
dissolved. Remove saucepan from the stove before stirring in the  sugar
followed by the elderflower cordial. Place saucepan in a cool  place,
allow to become quite cold.  Whilst the jelly chills, select whatever
glasses or bowls you may  have and which are desirable in appearance.
Place 3 raspberries in  the bottom of each glass and place the glasses
onto a tray then  refrigerate.  You may wish to pipe a swirl of melted
chocolate around the inside of  your chosen glass. This looks nice but
is by no means essential. When  the jelly is quite cold fill the
glasses with it allowing around  200ml per person. Chill for several
hours until set, or overnight if  possible.  To serve, scoop a medium
sized ball of champagne sorbet onto each  jelly, decorate with a thin
almond biscuit if desired, together with  a sprig of mint.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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