Wild Raspberry and Whisky Jelly

• 11 gelatine leaves
• 500 ml whisky
• 750 g

First soak the gelatine leaves in cold water. Warm up the whisky in a saucepan, add the sugar syrup and stir in the gelatine. Put aside to cool.

Line a litre jelly mould with some of the jelly mix and leave in the fridge to firm up. Take out of the fridge and sprinkle a generous amount of raspberries on top of the set jelly, then spoon some more of the liquid jelly over the raspberries