Raspberry Gelée

1. Pour water into a small bowl. Sprinkle powdered gelatine over the top and use a fork to whisk and dissolve.
2. In a small saucepan, add your raspberries, sweetener and lemon juice. Heat on the stove over a low heat, stirring constantly until the sweetener has dissolved and the berries have broken down. Pour in the gelatine water and heat for a further 3-5 minutes or until gelatine has dissolved. Using a fine mesh sleeve, strain out the raspberry seeds. Divide liquid into four glasses or small bowls and place into the fridge for at least one hour to set.

Coconut Panna Cotta

1. Pour water into a small bowl. Sprinkle powdered gelatine over the top and use a fork to whisk and dissolve.
2. In a saucepan, add coconut milk and sweetener. Place over a low heat and stir until the sweetener has dissolved. This will only take 1-2 minutes, as sweetener dissolves much faster than sugar. Once dissolved, remove from the heat and stir in the gelatine water.
3. Once raspberry gelée has set, divide coconut mixture amongst each glass and place into the fridge for at least five hours, or until set.
4. To serve, top with fresh or frozen raspberries, a sprinkle of crunch granola and a few fresh mint leaves.