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Ingredients
US|METRIC
4 SERVINGS
- 300 mL double cream
- 90 mL lemon juice (freshly squeezed and sieved)
- 90 grams granulated sugar
- 3 sheets gelatine
- 300 grams raspberry purée (passed through a sieve to remove any lumps or seeds)
- 50 mL water
- 200 grams granulated sugar
- 4 sheets gelatine
- raspberries
- mint leaves
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