(Enough for six shot glasses)
275ml Chegworth Valley apple and raspberry juice
2 gelatine leaves
Half a punnet of raspberries
Half a punnet of blueberries
Soak gelatine leaves in water.
Warm the juice in a saucepan until hot enough to melt gelatine leaves. Add the leaves (take care not to overheat the juice as the colour will fade if too hot).
Fill with the berries in alternate layers. Cool the juice to room temperature and pour into the shot glasses before it sets. Place into fridge for four hours or until fully set.
By Rob Kirby, Lexington Catering