Fruit Jelly:

Thaw raspberries, reserving juice.

Mix with sugar in a saucepan and bring to the boil.

Strain raspberries thoroughly, reserving juice.

Soak gelatin in water for 5 minutes.

Mix into hot juice until dissolved.

Pour into a wet three-cup capacity jelly mould or bowl.

Refrigerate when cool.

To unmould jelly when set, dip bowl or mould quickly into hot water and turn on to a serving plate, shaking hard to release the vacuum.

Serve with fresh fruit, yoghurt or Chocolate Pate.

Chocolate Pate:

Melt chocolate and butter over a gentle heat.

Mix in egg yolks until well combined. Remove from heat.

Mix in cream.

Line a 10cm x 20cm loaf tin with baking paper to come over sides and bottom of tin. Pour mixture into prepared tin.

Refrigerate until set.

To serve, remove from tin and cut into slices.

Serve with Homemade Fruit Jelly, fresh fruit or biscotti.