Hydrate 10g (one sachet) gelatine in a small bowl by pouring 100ml water over it and leaving it to stand.
Once the gelatine is swollen, heat it in the microwave until just melted (don't heat it too much or it won't set properly)
Puree 250g raspberries, add 250ml castor sugar and combine well.
Mix 200g mascarpone into 100ml milk
Divide the gelatine mixture in two
Add some of the raspberry mixture to half the gelatine, then stir in the rest of the berry puree.
Do the same with the mascarpone mixture.
Layer the berry and mascarpone mixture in glasses, allowing each layer to set before pouring the next. (If the mixture starts setting before you layer them, heat in the microwave for about 10 seconds before continuing)
Leave the dessert to set in the refrigerator for at least four hours before serving, topped with mixed berries
-Ideas Magazine-
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