Step 1

Place the raspberries and 375ml (1 1/2 cups) of apple juice in the bowl of a food processor and process until smooth. Strain the mixture through a fine sieve into a large bowl, gently pushing the mixture through with the back of a spoon. Discard the seeds. Add the icing sugar to the raspberry mixture and stir to combine.

Step 2

Heat the remaining apple juice in a small saucepan over medium heat. Transfer to a small heatproof bowl. Sprinkle with gelatine and stir with a fork until the gelatine dissolves.

Step 3

Stir 125ml (1/2-cup) of the raspberry mixture into the gelatine mixture so they come to the same temperature (this will prevent the gelatine from becoming lumpy). Stir the gelatine mixture into the remaining raspberry mixture. Pour evenly among six 125ml (1/2-cup) capacity dariole or jelly moulds. Place in the fridge for 4 hours or until set.

Step 4

Dip the moulds, 1 at a time, into warm water to loosen, then carefully pull the jelly away from the edge of the mould. Turn onto a serving plate. (If the jelly doesn't slide out easily, hold the mould to the plate and shake to remove). Serve immediately.