Ingredients & Directions
In a pan, heat
200 g raspberries & 50g icing sugar
– Until thick & syrupy
– sift
– set juice aside
In a big bowl, add
25g powdered gelatine
120ml of hot water
– mix
– set aside
In a deep pan, mix
360g sugar
150ml golden syrup
50g water
– bring to a rolling boil
– whisk into gelatine mixture
– keep whisking until light & fluffy
1. Pour into a rectangular cake tin lined with baking paper.
2. Pour raspberry syrup over top & create swirls with a skewer.
3. Cover and allow to set overnight.
4. Use a wet knife to cut into square slices.
5. Enjoy!