Place 115ml juice in a microwaveable jug and heat for 1 minute.

Sprinkle the gelatine sachet over the top and stir vigorously until it has all dissolved.

Fill the jug up to the pint mark with more juice and stir.

Poor your liquid into your mould (s) and add 3 raspberries to each.

Place in the fridge to set for a couple of hours before turning out.

To help the turning out process, place the mould in a bowl of warm water for approx. 1 minute and then turn onto your serving dish.