Serves 4
For the Raspberry Jelly: 300g water, 300g frozen raspberries, 75g caster sugar, 7.2g veg gel, 12 raspberries- cut in half, 6 ladies fingers. 4x 6cm rings, lightly sprayed with non-stick spray oil.
First make the syrup: place the water, frozen raspberries, and sugar in a small saucepan, and place over a medium heat. Once the liquid boils remove from the heat, and allow to cool to room temperature. Once the liquid is cool, strain through a sieve, allowing the liquid to drip through naturally. Put the ladies fingers on to a tray and lightly coat with some of the raspberry syrup, then place 1 ½ ladies fingers in each ring, making sure to cover the base. Place six halves of raspberry on top of each sponge.
To make the jelly: measure 200g of liquid, add the veg gel, and mix thoroughly. Bring the raspberry and veg gel liquid up to the boil, allow to cool slightly and then pour (little at a time) over the raspberries (dividing equally between each ring).
For the custard: 210g double cream, 60g egg yolk, 15g caster sugar, 4g cornflour, 1 tsp vanilla paste.
Place the double cream and vanilla in a medium size pan and bring to a simmer. In a small bowl, combine the egg yolk, caster sugar, cornflour, and mix until smooth. Gradually add hot cream to the bowl, mixing constantly until smooth. Place back into the saucepan and over a gentle heat cook the custard until thick and smooth. Transfer to a bowl and cover and press some cling film onto the top, to stop a skin forming.
For the vanilla cream: 150g double cream, ½ teaspoon vanilla paste, pinch of sugar, squeeze of lemon juice.
Combine all ingredients in a small mixing bowl, and whip until stiff peak.
For the frozen raspberries: 4x raspberries.
Freeze the raspberries until solid and then break into small pieces.
Freeze dried raspberries.
To assemble: place the jelly (in the ring) on the centre of your serving dish, add the custard on top, and then sprinkle with frozen raspberry and freeze dried raspberries pieces. Finish with a rocher of the vanilla cream.