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1
Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 mins until softened.
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2
Heat the milk in a small pan until nearly boiling.
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3
Remove the gelatine from the water and squeeze away any excess moisture.
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4
Then stir into the hot milk until dissolved.
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5
Leave to cool a little.
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6
Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree.
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7
Mix the puree together with the creme fraiche and 5tbsps Canderel, discarding any seeds.
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8
Stir in a little of the cooled milk mixture until smooth.
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9
Then stir in the remaining milk mixture.
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10
Lightly grease 4-6 individual metal moulds or ramekins.
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11
Divide the mixture between these and then leave in the fridge for at least 6 hrs or overnight until set.
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12
To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate.
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13
Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste.
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14
Drizzle this around each plate before serving.
