• 100g filtered water
  • 250g raspberries
  • additional 100g filtered water
  • 25g gelatine powder (2.5 tsps)
  • 50-70g pure maple syrup 
  • 10g lemon juice

Method:

1. Line a baking tray with baking paper.
2. Place 100g water and raspberries into TM bowl and blend 40 secs/speed 9 then pour the puree through a fine sieve if you want to remove the raspberry seeds.
3. Add remaining 100g water and gelatine to TM bowl and mix for 5 secs/speed 4. Allow to stand for 5-10 mins to allow the gelatine to bloom.
4. Once the gelatine is thick and has absorbed all the water add the raspberry puree, maple syrup and lemon juice and heat for 3 mins/80C/speed 2 or until gelatine is completely melted.
5. Pour into the lined tray and allow to set before cutting into shapes with cookie cutters and serving as a healthy snack or set in chocolate moulds and remove when set.

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