Wash and pat dry the raspberries. Reserve 4 for decoration and place 2 or 3 in the bottom of 4 x 150ml (¼ pt) tumblers or wine glasses. Put on a small tray and set aside.

Put the sugar in a small saucepan and pour in 150ml (¼ pt) water. Heat gently until the sugar dissolves then raise the heat until just below boiling point. Remove pan from the heat.

Using scissors cut up the sheets of Gelatine and follow the on pack instructions. Stir the soaked, drained Gelatine into the hot sugary water until completely dissolved then stir in the wine. Transfer to a heatproof jug.

Pour a little of the liquid wine jelly over the raspberries to just suspend them slightly in the glass. Chill until set. Keep the jug of remaining wine jelly standing in a bowl of hot water to help keep it from setting.

Once the jelly layer has set, top with 2 or 3 more raspberries and add a little more jelly to just hold them in place. Chill until set then repeat with a third layer of raspberries and jelly, making sure you keep 100ml (3 ½ fl.oz) jelly for the topping.

For the topping, push the remaining raspberries through a nylon sieve to make a purée. Once the third layer of jelly has set in the glasses, mix the reserved wine into the raspberry purée and divide between the top of the jellies. Chill for at least 1 hour until completely set.

Serve the jellies lightly chilled, each decorated with a reserved raspberry and mint leaves.