Firm moulded jelly - designed to unmould cleanly and stand independently.

Ingredients:

220g Water
150g Umeshu 
50g Caster sugar 
35g Fresh As Raspberry Powder
10g Lemon juice
48g Gelatine mass (1:5, 200 Bloom)
0.5g Fine salt 

Gelatine Mass:

48g gelatine mass (1:5) = 8g gelatine powder (200 Bloom) + 40g cold water.

Bloom for 10-15 minutes before use.

Method:

Combine the water and caster sugar. Heat to 60-70°C until the sugar is completely dissolved.

Remove from the heat and add the 48g gelatine mass. Stir until fully dissolved.

Add the Fresh As Raspberry Powder and blend with a stick blender until smooth and evenly dispersed.

Allow the mixture to cool to approximately 35-40°C.

Add the umeshu, lemon juice and fine salt. Blend briefly, avoiding excessive aeration.

Pass through a fine chinois for a smooth, refined finish.

Pour into silicone moulds and refrigerate overnight to develop full gel strength.

Unmould cold. Keep refrigerated until required for service.

Optional - sprinkle crushed Fresh As Raspberry Whole over jelly.