Method

Step 1: Pour apple juice and sugar into a small saucepan and bring to the boil. Meanwhile, soak gelatine leaves in a bowl of iced water for 3–5 minutes until softened. Squeeze out any excess water from the leaves and add to the saucepan. Turn off the heat, stirring the mixture until the gelatine has dissolved. Add the raspberries.

Step 2: Transfer raspberry mixture to a blender and puree until smooth. Strain through a fine sieve. Depending on the size of your mould, pour about half of the mixture into the dish and place in the refrigerator until set.

Step 3: With the remaining raspberry mixture, pour into a deep baking tray and place into the freezer until solid.

Step 4: To serve, fluff the frozen mixture by grating with a fork. Top jelly with granita, baby basil leaves and a drizzle of champagne.