600gms fruzio raspberries

75gms castor sugar

100mls champagne of your choice 

3 gelatine leaves

 

Place raspberries, caster sugar and champagne in a bowl and cling film.  Place the bowl over a pot of simmering water, leaving to stew for 1 hour – make sure your heat is very gentle.  Remove bowl from the heat and refrigerate for another hour.  Line a sieve with cheesecloth and place over clean bowl.  Pour raspberry mix in and allow the juice to filter through until only the pulp remains.  Give it a gentle squeeze to remove any liquid.  (This best hung for a minimum of four hours, preferably overnight – but if you are in a hurry you can just squeeze the juice out).     To have as soup place a whole lot of berries into a bowl, pour over raspberry soup.  To finish add a scoop of homemade ice cream, cream or even mascarpone.     

 

To make the soup into a jelly, soak gelatine in cold water until soft.  Heat up 100mls of your raspberry liquor until warm, stir in the gelatine and add to the rest of your soup.  Pour into a shallow tray to set as a jelly or pour on top of your set panna cottas.  To make it more elegant place a strawberry on top.  Or put some berries in the jelly before it sets.